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Loin Of Lamb Provencale

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  Salt 1 Teaspoon
  Garlic salt 1 Teaspoon
  Black pepper 1 Teaspoon
  Lamb loin 1 (8 Chops)
  Onions 2
  Oil 2⁄3 Cup (10.67 tbs)
  Eggplants 2
  Dried rosemary 1 Teaspoon
  Dry white wine 5 Tablespoon
  Tomatoes 8 Small
  Fresh breadcrumbs 5 Tablespoon
  Grated cheese 5 Tablespoon
  Butter 1⁄4 Cup (4 tbs)

Rub seasoning into the meat.
Peel and quarter onions.
Heat the oil in a roasting pan, add the meat and onions; roast in a hot oven (425° F) for 15 minutes.
Slice the eggplants.
Lower the oven temperature to moderate (350° F).
Place the eggplant slices around the meat, sprinkle with rosemary and pour in the wine.
Return to the oven for a further 30 minutes.
Cut the tops off the tomatoes.
Mix 1 tablespoon of the breadcrumbs with 1 tablespoon of the cheese and spread on the tomatoes; dot with butter; replace tops.
Lay the meat with the fatty side up in the broiler pan and sprinkle thickly with the remaining cheese and breadcrumbs.
Broil for a few minutes.
Serve with the vegetables and cooking juices.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Loin Of Lamb Provencale Recipe