Difficulty:[usr 2]
Peel and chop the shallots and garlic.
Cut the tomatoes in half, deseed them and put it in a plate with bay leaves.
Heat 20 cl of olive oil, add the garlic and the shallot, let brown for 2 minutes, pour over the tomatoes, pepper.
Bake in the oven (100°C) for approximately 45 minutes. Book.
Chop the thyme and rosemary, mix with a tablespoon of olive oil and the breadcrumbs. Book*.
Salt and pepper the lamb, drizzle with olive oil, bake at (220°C), cook for 20 minutes. (it all depends on the size of the lamb); Exit the
lamb and sprinkle over the entire surface with the breadcrumbs, spend 5 minutes in the oven, deglaze the cooking juices with a little water.
Cut in the dining room, accompany with cooking juices.
A second method is to cook the lamb at a low temperature.
A creation of chef Hubert
