for 4 person

Tomato & bread puree

75 g	day-old white bread, crust removed
1	garlic clove
1 tin	chopped tomatoes (approx. 240 g)
2 dl	vegetable bouillon
1 tsp	sugar
a little	pepper (e.g. Fine Food Tasmanian Pepper)
1 tbsp	olive oil with basil (e.g. Fine Food Azeite de oliva virgem extra con basilico)

Sauce

1 ½ tbsp	veal stock (e.g. Fine Food Fond de veau)
2 dl	Italian red wine (e.g. Fine Food Dromos, Maremma Toscana)
1	bay leaf
1 sprig	rosemary
2 tbsp	truffle butter (e.g. Fine Food Beurre à l'arôme des truffes)
a little	sea salt (e.g. Fine Food Murray River Salt)

Lamb chops

2	racks of lamb (e.g. Fine Food Rack of Irish Lambs, approx. 330 g each)
½ tsp	salt
a little	pepper (e.g. Fine Food Tasmanian Pepper)
	clarified butter, for frying

How it's done

Tomato & bread puree

To make the puree, cut the bread into thin slices and place on a baking tray. Toast for several minutes in an oven preheated to 200 °C until golden brown. Cut the garlic clove in half, rub it over the bread. Layer the slices of bread in a pan. Add the tomato, sugar and stock. Reduce the ingredients to a mushy consistency on a low heat for approx. 15 mins., stirring occasionally and adding a little more stock if necessary. Season and stir in the oil.

Sauce

To make the sauce, bring the veal stock to the boil in a small pan along with the wine, bay leaf and rosemary, reduce by half. Remove the herbs. Stir in the knobs of butter, season with salt.

Lamb chops

Cut the lamb racks into individual chops, season and fry in clarified butter for approx. 2 mins. on each side.

Drain the onions and chop up, break the feta into pieces.

Plate up the tomato & bread puree, arrange the chops on top and drizzle with a little sauce. Garnish with the onions, feta and basil.

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