Method

Preheat the oven to 400°F (200°C).

Put the basil, diced Parmesan, pine nuts, garlic and olive oil in a food processor. Blend until the ingredients form a smooth pesto paste. Season with salt and pepper.

Put the lamb fillets in a flameproof roasting tin and brush with 2 tablespoons of olive oil. Use the pointed end of a knife and make an incision along the length of each fillet, and spread generously with the pesto. Arrange the cherry tomatoes around the fillets, then roast in the oven for 8 minutes.

Allow the fillets to rest in their juices, covered with foil, for 5 minutes, then scatter with basil and shavings of Parmesan. Season with salt and pepper.

*Ask your butcher to bone the racks of lamb so that you only have the fillet

Serves: 6

Reprinted with permission from Rôtis by Stéphane Reynaud, Melville House 2001.  read book review, see more recipes

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