Lamb Fillet on a bed of Oven Dried Tomatoes with Mint Pesto

Pleased with the flavours of the Mint Pesto and the oven dried tomatoes to serve with tonight's Lamb Fillet dinner.

Mint Pesto:
1 cup of loosely packed, washed mint leaves
60g. good quality Parmesan cheese, cut into small pieces
3 tablespoons flaked almonds
1 small clove garlic
1/2 cup olive oil

Place all the ingredients except oil into a small bowl food processor and whizz until combined, add 1/4 cup oil and whizz to emulsify, scraping down sides of bowl, continue to add oil until you reach the consistency you desire, I used a little more than 1/3 cup oil. Place into bowl and pour a little oil over to seal.

The tomatoes were easily done, halve as many tomatoes as desired, I used 1 punnet of mini roma tomatoes, halved and laid cut side up on a baking dish, sprinkle with a little balsamic type vinegar, scatter finely chopped garlic and fresh basil and salt flakes. Place into a 140deg C oven until tomatoes have collapsed down, turn oven off and allow tomatoes to cool in oven.
I served the grilled lamb fillet on a bed of tomatoes and the pesto over the lamb.