Rack of Lamb with Tomato-Feta Crust

Place 2 tablespoons of the olive oil in a bowl.

Peel the garlic, squeeze through a garlic press and mix with the 2 tablespoons olive oil and herbs de Provence.

Preheat the oven to 200°C (approximately 400°F). Season the lamb with salt and pepper and sprinkle with the garlic-oil marinade. Place the lamb in a greased baking dish and bake 10-15 minutes (depending on the thickness of the meat). Remove the lamb and increase the oven temperature to 220°C (approximately 425°F). 

Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, quarter, core and finely dice the flesh. Crumble the feta cheese. Peel and finely chop the onion.

In a bowl, mix together the tomatoes, breadcrumbs, feta cheese, parsley, 2 tablespoons oil and thyme, season with salt and pepper.

Spread the tomato mixture onto the lamb, pressing it to adhere.  Place the lamb in the oven and roast 15 -20 minutes.

Meanwhile, rinse the sage leaves, cut into strips and saute in butter. Place the sage leaves in a bowl with 1/2 liter (approximately 2 cups) of cold water. Whisk in the dumpling mixture and let stand 10 minutes. Shape into 8 dumplings. Bring a pot of salted water to a boil, add the dumplings, reduce to low and simmer until the dumplings bob to the surface, about 20 minutes.