Thursday, 2 February 2012

Roast Tomatoes and Croutons with Cold Lamb

We're beginning to run down the fridge before I leave for Canberra, so we quarter and roast about a kilo of tomatoes with a big handful of oregano, marjoram and thyme  from our overgrown herb box. With some crispy croutons -- bread, cubed, tossed in olive oil and roasted in the still-hot oven for ten minutes -- the hot tomatoes perfectly complement cold lamb chops left over from yesterday, their acidity cutting through the fat of the lamb.

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