•  2 x 400g lamb racks
•  ¼ cup store-bought pesto
•  olive oil, for drizzling
•  sea salt and cracked black pepper
•  250g cherry tomatoes
•  2 cups cubed sourdough bread
•  100g baby rocket (arugula) leaves

  Preheat oven to 200ºC (390ºF). Place the lamb on a baking tray lined with non-stick baking paper, brush with pesto, drizzle with oil and sprinkle with salt and pepper. Place the tomatoes and bread in a bowl, drizzle with oil and toss to coat. Place on the tray with the lamb and roast lamb for 15 minutes for medium-rare or until cooked to your liking. Place the roasted tomato and croutons on serving plates with the rocket. Slice the lamb into double cutlets and place on top of the salad to serve. Serves 4.