Tomato, bocconcini and lamb salad

2 (800g) lamb mini roast

2 medium (380g) tomatoes, sliced

1/4 cup firmly packed fresh basil leaves

250g bocconcini cheese, sliced

1/2 cup (125ml) light olive oil

2 tablespoon white vinegar

2 teaspoons dijon mustard

1 teaspoon sugar

1 clove garlic, crushed

2 teaspoon olive paste

Place lamb in large oiled baking dish; bake, uncovered, in moderate oven about 25 minutes or until cooked as desired. Cover lamb, stand 5 minutes; slice thinly.

Layer lamb, tomato, basil and bocconcini on platter; drizzle with combined remaining ingredients.