Stuffed lamb rack with cherry tomato salsa

Ingredients

• 180 grams marinated feta, drained
• 2 tablespoons sun-dried tomatoes, finely chopped
• 2 four-point lamb racks, frenched
• 1 tablespoon olive oil
• 2 teaspoons fresh rosemary leaves, finely chopped
• 1 bunch asparagus, trimmed, blanched
• small basil leaves, balsamic vinegar, to serve
• Salsa
• 2 tablespoons extra virgin olive oil
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 250 grams mixed heirloom cherry tomatoes, halved, quartered if large
• 2 tablespoons ligurian olives