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Lamb Cutlets with Roasted Tomatoes and Spring Onions

4 ea Racks of lamb, 3 cutlets per rack, trimmed well
Salt and freshly ground black pepper
2 T Olive oil
8 ea Egg tomatoes
12 ea Spring onions

To Serve
Sprigs of fresh rosemary

Sprinkle the lamb lightly with salt and grind over some black pepper. Heat the olive oil in a large ovenproof frying pan and over high heat, brown the lamb on all sides. Transfer the lamb to a preheated 200oC oven and roast for 8 minutes. Remove from the oven and set aside to rest for 10 minutes. Remove the skins and seeds from the tomatoes and place on a flat tray with the spring onions. Sprinkle with salt, pepper and sugar and roast in the 200'C oven for about 30 minutes. To serve: cut the lamb into cutlets, arrange on heated serving plates with the vegetables and arrange a sprig of fresh rosemary on top.

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