Stuffed lamb rack with baby tomato salsa

Ingredients

• Stuffed lamb rack
• 180 gram tub, marinated feta, drained
• 2 tablespoon sun-dried tomatoes, finely chopped
• 2 4-point lamb racks, frenched
• 1 tablespoon olive oil
• 2 teaspoon rosemary, finely chopped
• 1 bunch asparagus, ends trimmed, blanched
• Salsa
• 1 tablespoon extra-virgin olive oil
• 1 eschalot, finely chopped
• 1 clove garlic, finely chopped
• 250 gram mixed heirloom cherry tomatoes, halved (quartered if large)
• 2 tablespoon ligurian olives
• small basil leaves, picked
• balsamic vinegar, to drizzle