Feta-crusted lamb with rich tomato sauce

INGREDIENTS

• 7-or 8-bone rack of lamb , trimmed of fat, then cut into two racks
• few thyme sprigs, left whole, plus extra sprigs to serve
• 1 tbsp extra-virgin olive oil , plus extra for frying and drizzling
• zest ½ lemon
• 2 garlic cloves , crushed
• 1 tsp dried oregano
• 20g pack flat-leaf parsley
• 1 fat or 2 regular garlic cloves , crushed
• 400g can cherry tomatoes
• 50g feta cheese , finely crumbled
• pinch dried oregano
• ½ slice white bread (use day-old if you can), whizzed into crumbs