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