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