Loin Of Lamb Provencale
|Garlic salt||1 Teaspoon|
|Black pepper||1 Teaspoon|
|Lamb loin||1 (8 Chops)|
|Oil||2⁄3 Cup (10.67 tbs)|
|Dried rosemary||1 Teaspoon|
|Dry white wine||5 Tablespoon|
|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.