Lamb steaks on a bed of tomatoes

Ingredients for 4 servings:

• 800 g lamb steak(s), from the leg
• 4 tbsp olive oil
• 1 tbsp rosemary, fresh, finely chopped
• 1 tbsp Thyme, fresh, finely chopped
• 4 garlic cloves, finely chopped
• Pepper, from the mill
• chili powder
• Salt
• 12 tomatoes
• 4 tomatoes, halved
• 2 tbsp Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the herbs with the garlic, 3 tablespoons of olive oil, the pepper, and the chili powder and pour over the lamb steaks. Let them marinate for about 1 hour. Preheat the oven to approximately 220°C. Quarter the tomatoes, remove the juice and seeds, and cut into small cubes. Season with pepper and salt, toss with 1 tablespoon of olive oil, and place in an ovenproof dish. Arrange the lamb steaks on top of the tomatoes. Season the halved tomatoes with pepper, sprinkle with Parmesan cheese, and add to the dish. Place the dish in the oven. The lamb steaks are medium when the tomato pieces begin to become saucy. Serve with baguette or raw roasted potato cubes and perhaps some tzatziki. Drink suggestion: a smooth, dry red wine.