Fetta stuffed racks of Lamb

Serves 4:
Ingredients:
2 racks lamb ( 8 cutlets each), trimmed
100g marinated fett, crumbled
2 tblsp oil, reserved from the marinated fetta
2 tblsp chopped fresh oregano
1 tblsp balsmic vinegar
6 vine-ripened tomatoes

Method:
1. Pre-heat the oven to 220 degrees.
2. Cut 3cm deep pocket in the meat where it joins the cutlet bones. Using your fingers, insert the fetta into the pocket. Secure meat with string and place into greased roasting pan. Stand meat up, interlocking the bones.
3. Combine the oregano, vinegar and fetta oil. Brush over meat. Season with salt and pepper.
4. Arrange the tomatoes around the lamb.
5. Roast for about 1/2hr to 45mins depending on how you like your lamb cooked.
6. Allow lamb to rest for amount 10mins before carving. Serve with tomatoes.