Herb-crusted lamb with roasted cherry tomatoes

Match herb-crusted lamb and roasted tomatos with a lemon and parsley sauce.

Credit: Cooking with Curtis / Wonho Frank Lee

• serves

  2

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Mid

Ingredients

Lamb and tomatoes

• 4 slices sourdough bread, crusts removed
• 70 g butter
• 1 garlic clove, finely grated
• ¼ cup finely chopped fresh flat-leaf parsley
• ¼ cup finely chopped fresh chives
• 6 lamb rib chops
• 3 tsp olive oil
• 2 tbsp + 1 tsp Dijon mustard
• 2 tbsp + 1 tsp honey
• 16 cherry tomatoes on-the-vine

Lemon sauce

• 45 ml extra-virgin olive oil
• 1 lemon, zested, juiced
• 1 small shallot, finely chopped
• 2 tsp finely chopped fresh flat-leaf parsley

Instructions

1. Preheat oven to 200°C (400°F).
2. For the lamb and tomatoes: In mini food processor, blend bread into coarse crumbs. Set aside.
3. In large frypan, melt butter over medium heat. Add garlic and cook just until fragrant. Add breadcrumbs and toss to coat. Remove pan from heat and fold in parsley and chives. Set crumb mixture aside.
4. Season lamb chops with salt and pepper. Heat large frypan over medium-high heat. Add oil, then lamb, and cook 2 minutes per side, or until lamb is browned on both sides but still rare in center. Transfer lamb chops to sheet pan.
5. In small bowl, mix mustard and honey. Brush top sides of lamb chops with honey mustard, then top with crumb mixture.
6. Arrange tomatoes alongside lamb in pan. Roast for 8 minutes, or until tomatoes have softened slightly and lamb is cooked to medium-rare doneness.
7. Meanwhile, to make lemon sauce: In small bowl, whisk oil, lemon juice, zest, shallots, and parsley. Season with salt and pepper.
8. To serve: Divide lamb and roasted tomatoes between two plates. Drizzle lemon sauce around and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.