Slow-roasted tomatoes with lamb chops

SERVES 4 PREP AND COOK TIME 45 MINUTES

1kg truss tomatoes 1 bunch spring onions, cut into 10cm lengths 4 sprigs fresh rosemary ¼ cup (60ml) extra virgin olive oil 12 (1.2kg) lamb loin chops 2 tablespoons pomegranate molasses (see Test Kitchen tips) ½ cup loosely packed small fresh basil leaves

1 Preheat oven to 200°C (180°C fan-forced). Line a roasting dish with baking paper. 2 Place tomatoes, onions, rosemary and oil in the prepared dish; season generously with sea salt and freshly ground black pepper. Toss to coat. Roast tomatoes in the oven for 30 minutes or until they are just beginning to split. Remove from oven. 3 Meanwhile, heat a barbecue or grill plate over a high heat. Cook the chops for 3 minutes on each side or until done as desired. Transfer chops to a warm plate, season with sea salt and freshly ground black pepper; cover loosely with foil and stand for 5 minutes. 4 Drizzle the lamb chops with the pomegranate molasses. Serve with roast tomato mixture and basil. Accompany with a green salad or steamed green beans, if desired.

Not suitable to freeze or microwave.