Tomato & bread puree
To make the puree, cut the bread into thin slices and place on a baking tray. Toast for several minutes in an oven preheated to 200 °C until golden brown. Cut the garlic clove in half, rub it over the bread. Layer the slices of bread in a pan. Add the tomato, sugar and stock. Reduce the ingredients to a mushy consistency on a low heat for approx. 15 mins., stirring occasionally and adding a little more stock if necessary. Season and stir in the oil.
To make the sauce, bring the veal stock to the boil in a small pan along with the wine, bay leaf and rosemary, reduce by half. Remove the herbs. Stir in the knobs of butter, season with salt.
Cut the lamb racks into individual chops, season and fry in clarified butter for approx. 2 mins. on each side.
Drain the onions and chop up, break the feta into pieces.
Plate up the tomato & bread puree, arrange the chops on top and drizzle with a little sauce. Garnish with the onions, feta and basil.