Method:
1 Preheat oven to 180°C fan forced. Butterfly the lamb open.  Combine the parsley, capers, mustard and 1 tbs lemon juice and spread over the cut side of the lamb. Season with salt and pepper. Roll the lamb up and tie with kitchen string to secure.
2 Heat oil in non-stick frying pan over a medium-high heat. Add the lamb. Cook 1-2 minutes each side until seared. Place the pan into the oven and cook a further 5-8 minutes for medium or until cooked to your liking.
3 For basil pesto combine the basil leaves, pinenuts and garlic in food processor. Process until finely chopped. Add parmesan and process until combined. Drizzle in the olive oil, continue to process until you reach your desired consistency.
4 To serve, Slice the lamb across the grain. Arrange slices of tomato on plate, top with lamb. Spoon over pesto, season with salt and pepper and serve with lemon wedges.