Lamb with sweet cherry tomatoes

Ingredients for 2 servings:

• 400 g cherry tomatoes
• 2 shallots
• 2 garlic cloves
• 250 g lamb loin in herb marinade
• 150 ml vegetable broth or lamb stock
• ½ cup sour cream
• Herbs of Provence
• 2 tbsp honey
• lemon juice
• maple syrup
• Balsamic vinegar
• salt and pepper
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Few ingredients, quick preparation

First, heat a casserole dish in the oven at 90°C (194°F). Finely dice the shallots and garlic cloves, quarter the cherry tomatoes, and slice the lamb into strips. Sauté the shallots and garlic in a pan with a little olive oil until translucent. Add 2 tablespoons of honey and the cherry tomatoes. Reduce slightly, pour in the broth, and stir in the sour cream. Season with salt and pepper. Add herbs, if desired; Provençal herbs go perfectly with the lamb. Season with a little lemon juice, maple syrup, and balsamic vinegar. Pour the tomato sauce into the casserole dish and keep warm in the oven. Heat a little more olive oil in the pan and sear the meat on all sides over medium heat. Add the meat to the sauce and let it simmer in the oven for about 20 minutes until cooked through. In the meantime, prepare pasta, rice, or rosemary potatoes as a side dish. You can also serve fresh baguette and a green salad instead. To round it off, serve a glass of light, fruity red wine that harmonizes with the sweet tomato sauce.