||Preheat the oven to 160ºC. Halve tomatoes lengthways, place on a tray lined with baking paper, drizzle with a little balsamic vinegar and olive oil.
||Cook for 30 minutes. Then add the asparagus to the baking tray and brush lightly with olive oil. Bake for a further 15 minutes or until the tomatoes and asparagus are tender. Remove from oven. Increase the oven temperature to 200ºC.
||Place the lamb racks in roasting dish. Smear each rack with the combined extra olive oil, mustard, garlic and mint. Roast for 20 minutes for rare, 30 minutes for medium and 40 minutes for well done.
||Remove lamb, cover loosely, rest lamb for 10 minutes before serving. To serve, cut racks in pairs and serve 2 pairs on each plate and drizzle with any pan juices. Arrange the tomatoes and asparagus on the side and top with the minted ricotta. Serve with mashed potato.
||To make minted ricotta: mix the ricotta and cream until smooth. Add the mint and season with salt and freshly ground black pepper.
||Serve with mashed potato.