- Preheat oven to 220°C (425°F).
- Mix together the bocconcini, currants, pine nuts, lemon zest, half the garlic, pesto, and half the oregano in a bowl. Set aside.
- Insert a long-bladed knife into one end of the meat and through the entire length of each rack to make a cavity 2.5 cm (1 inch) in diameter. Repeat with the second rack of lamb. Stuff the bocconcini-currant mixture into the cavities. Season the lamb with salt and pepper on both sides.
- Heat oil in a large ovenproof frying pan over medium-high heat. Sear racks of lamb about 3 minutes per side.
- Roast in the oven, uncovered, for 15 minutes, or until internal temperature reaches 63°C (145°F). Continue cooking for medium-rare meat. Place racks of lamb on a plate and cover with foil wrap. Let meat rest for 10 minutes.
- Remove surplus fat from frying pan, then place pan over medium heat. Add remaining garlic and fry, stirring, for 2 minutes. Add the tomato sauce, remaining oregano, and cinnamon. Simmer for 3 minutes.
- Cut racks of lamb into cutlets. Place 2 or 3 cutlets over a bed of tomato sauce and serve with risotto and buttered string beans.
Variation : Replace baby bocconcini with crumbled feta and the currants with pitted, coarsely chopped Kalamata olives.
CHEF'S SECRET: To toast the pine nuts, heat a small non-stick skillet over medium heat. Add pine nuts and stir gently for 1 minute or until they are lightly browned and aroma emerges.