Instructions: Place the bread, tomatoes, half the oil, garlic, herbs, salt and pepper into a food processor and process until the mixture resembles fine breadcrumbs.

Season the lamb racks. Heat the remaining oil in a frying pan and brown the lamb for 2 minutes on each side.

Allow to cool slightly, then press the tomato mixture firmly onto the top of each rack and place in a roasting tin in a preheated oven at 200 C, 400 F, gas mark 6 for 15-20 minutes.

Meanwhile, to make the sauce, place the passata, stock cube and water into a saucepan, bring to the boil and simmer gently for 15 minutes.

To serve, cut each rack in half, and arrange on individual plates. Serve with the tomato sauce and pesto-flavoured mashed potato.

NOTES : Rack of lamb looks impressive, yet it is quick to prepare and cook.

This recipe uses the Mediterranean flavours of sundried tomatoes, oregano and basil to give the lamb a delicious crust.

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