Difficulty: Intermediate
Peel and chop the shallots and garlic.
Cut the tomatoes in half, remove the seeds, and place them on a plate with the bay leaves.
Heat 20 cl of olive oil, add the garlic and shallots, and sauté for 2 minutes. Pour over the tomatoes and season with pepper.
Bake in the oven at 100°C for about 45 minutes. Reserve.
Chop the thyme and rosemary, then mix with 1 tablespoon of olive oil and the breadcrumbs. Reserve.
Season the lamb with salt and pepper, drizzle with olive oil, and roast at 220°C for 20 minutes (adjust based on size). Remove the lamb.
Sprinkle the breadcrumb mixture over the entire surface and return to the oven for 5 minutes. Deglaze the cooking juices with a little water.
Slice at the table and serve with the cooking juices.
Alternative: Cook the lamb at a low temperature for tender results.
A creation of Chef Hubert
