Basil-ricotta lamb with balsamic tomatoes

1 Preheat the oven to 200°C.

2 Use a small sharp knife to cut along the lamb racks, close to the bones, about 3cm deep.

3 Process the cheeses, garlic and basil in a food processor until combined. Spoon the ricotta mixture into the centre of each pocket on each lamb rack, secure with toothpicks if needed. Place the lamb in a large roasting dish. Drizzle with half the olive oil and season with the pepper. Roast for 10 minutes.

4 Add the tomatoes to the pan and drizzle with the remaining olive oil and half the vinegar. Roast, basting tomatoes occasionally with pan juices, for a further 10 minutes, or until the tomatoes are tender and the lamb is medium. Remove from the oven. Drizzle over the remaining vinegar, cover with foil and set aside for 5 minutes to rest.

5 To serve, arrange the beans and tomatoes on four plates and drizzle with the pan juices. Cut each rack of lamb in half and place on the plates.