1.Turn on the oven to 200°C (180°C fan forced) and let it heat up. Spray the inside of a large baking dish with cooking oil.
2.Put the bread, herbs and lemon rind in a food processor, process until ingredients are chopped finely. Put mixture into a small bowl.
3.Put the butter in a small frying pan. Turn the stove on to medium and melt the butter. Pour half the melted butter into the breadcrumb mixture, mix it in.
4.Add the shallot to the rest of the melted butter in pan, stir with a wooden spoon, over medium heat, until the shallot is soft. Pour the shallot mixture into the breadcrumb mixture; mix it in.
5.Put the lamb and tomatoes into the baking dish, spray the tomatoes with cooking oil. Use your clean hands to press the breadcrumb mixture firmly onto the lamb. Put the dish in the oven and bake about 20 minutes or until the lamb is cooked the way you like it. Serve the lamb with the roasted tomatoes.
French-trimmed lamb cutlet racks have had all the fat and gristle at the narrow end of the bone removed. To judge when your lamb is cooked the way you like it, press the surface with your finger or the back of a pair of tongs. Rare (red in the middle) feels soft and spongy, mediumrare (pinkish-red in the middle) feels soft but springy, medium (pink in the middle) feels firm but still springy, and well-done (no pink left in the middle) feels quite firm.