Fetta-stuffed racks of lamb

Ingredients (serves 4)
* 2 racks lamb (8 cutlets each), trimmed
* 100g marinated fetta, crumbled
* 2 tablespoons oil, reserved from marinated fetta (see note)
* 2 tablespoons chopped fresh oregano
* 1 tablespoon balsamic vinegar
* 6 vine-ripened tomatoes


Method
1. Preheat oven to 200°C.
2. Cut a 3cm-deep pocket in the the meat where it joins the cutlet bones. Using your fingers, insert the marinated fetta into the pocket. Secure meat with string and place into a greased roasting pan. Stand meat up, interlocking the bones.
3. Combine oregano, balsamic vinegar and marinated fetta oil. Brush over meat. Season with salt and pepper. Arrange the tomatoes around the lamb. Roast for 20 to 25 minutes (for medium) or until cooked to your liking.
4. Allow lamb to rest for 10 minutes before carving. Serve with roast tomatoes.

Notes & tips
* Marinated fetta is available from supermarkets and delicatessens.

Source
Super Food Ideas - Page 55
Recipe by Alison Adams