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With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Roast lamb with Provençal tomatoes


La Colombe d'Or's chefs use lamb from nearby Sisteron, which is renowned for its tenderness and flavour.

You'll need

8 thyme sprigs 4 rosemary sprigs 4 sage sprigs 4 fresh bay leaves 1½ tbsp olive oil 4 3-rib lamb racks, fat trimmed 4 large garlic cloves, halved 150 ml dry white wine 200 ml chicken stock 200 ml veal stock To serve: crusty bread   Provençal tomatoes 50 ml olive oil, plus extra for drizzling 2 onions, thinly sliced ¼ tsp saffron threads, soaked in 40ml warmed dry white wine 50 gm day-old crustless sourdough bread ¾ cup (firmly packed) flat-leaf parsley 2 garlic cloves, coarsely chopped 6 large vine-ripened tomatoes, halved

Method

  • 01
  • For Provençal tomatoes, preheat oven to 180C. heat oil in a saucepan over medium-high heat, add onion and stir occasionally until very soft and caramelised (15-20 minutes). Add saffron mixture, stir to combine and simmer until liquid has evaporated. Season to taste and set aside. Meanwhile, process bread, parsley and garlic in a food processor until coarsely chopped, season to taste and set aside. Place tomatoes cut-side up in an ovenproof dish, scatter caramelised onion over, then persillade crumbs, drizzle with extra oil and bake until tomatoes are tender and crumbs are golden (15-20 minutes). Remove from oven and increase oven to 220C.
  • 02
  • While the tomatoes cook, prepare the lamb. Divide herbs into 4 bundles, tie with kitchen string and set aside. Heat oil in a large ovenproof frying pan over medium-high heat, add herb bundles, fry until fragrant (1 minute), then remove. Add lamb to pan, fat-side down, and cook until browned (1-2 minutes), turn and brown the other side (1-2 minutes), then remove from pan. Tie a herb bundle to each lamb rack with kitchen string and return to pan with garlic. Transfer pan to oven to roast lamb until cooked to your liking (4-5 minutes for medium-rare), then transfer lamb to a plate to rest (5 minutes). Drain excess fat from pan, deglaze with white wine, add chicken and veal stock and simmer over medium-high heat until reduced to a glaze (4-5 minutes). Spoon glaze over lamb and serve with Provençal tomatoes and bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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