Lamb Tomato Onion

• 4 ripe tomatoes, thickly sliced
• 2 brown onions, thinly sliced
• 120g lamb back strap
• Mediterranean seasoning

In a small casserole dish layer the tomato and onion, starting with tomato. Season each layer with salt and pepper. Sprinkle a little water over, cover with foil, bake in a moderate oven for 45 minutes, or until soft. Meanwhile season the lamb with Mediterranean seasoning, then gently fry in non-stick pan until cooked to your liking. Serve together with the tomato and onion.

Print this recipe