Ingredients:
2 lamb racks (8 cutlets each)
200 g feta cheese
4 cloves of garlic
2 tablespoons dried rosemary
24 black pitted olives
Olive oil
Salt and pepper to taste
Preparation
Prepare the lamb racks. Trim the excess fat.
Finely chop the olives and mince the garlic. Crumble the feta cheese.
Use a small sharp knife to cut between the bones and through the eye of the lamb, but keep at least 1cm of meat still attached at the bottom.
In a bowl, combine the chopped olives, minced garlic and crumbled feta cheese together.
Toss well with a fork until well blended. Place down the center of each cut.
Use a string to tie really tightly. Drizzle with olive oil (you can use the oil from the feta cheese) all over and sprinkle with rosemary on each side.
Wrap with cling film and place in the fridge for 1 hour.
Preheat the oven to 400 F
Remove the film from the lamb racks and place on a baking sheet.
Cook for about 30 minutes. Remove from the oven, remove the sting and cover with foil.
Allow to rest 5 minutes before serving. Serve with bake tomatoes.
