In a bowl rub together the breadcrumbs, garlic, rosemary, butter, pinenuts and chopped bacon if using. Press half of the mixture onto the meaty side of each lamb rack and place on a roasting dish. Beside them place the four tomatoes.
Roast at 2200C for 25-30 minutes. If you like your lamb well done cook for 35 minutes. Remove from the oven and set the lamb aside.
Place the baked tomatoes into a saucepan and squash with a wooden spoon or masher. Remove any chunky core pieces. Add the stock, rosemary and olives and simmer for 5 minutes. Season well with salt and pepper.
Carve each loin in half.
Serve lamb with the squashed tomato and olive sauce and your favourite potatoes.
Braised Easy Carve Lamb Leg with Spring Vegetables
1 1/2 kg easy carve Lamb leg
1/2 cup chicken stock
400 g can cannelini beans, rinsed and drained
600 g assorted spring vegetables (eg green beans, baby carrots, asparagus)
Preheat the oven to 220C. Place the easy carve leg of lamb into a large baking pan and season with salt and pepper. Bake for 30 minutes. Remove from the oven, add the stock to the baking pan and cover tightly with foil.
Reduce the oven temperature to 170C and return the lamb to the oven for 40 minutes. Remove from the oven and rest the lamb for 10 minutes in a warm place.
Pour the cooking juices into a saucepan and add the beans and other vegetables. Bring to the boil and simmer covered until the vegetables are just tender.
Serve lamb with cous cous and the vegetables. Accompany with cooking juices