Lamb Tenderloin With Herb Crust - cooking recipe

Ingredients

1 3/4 lb small potatoes
3 tbsp butter
1 medium onion, finely diced
2 cloves garlic, finely chopped
2-3 sprigs rosemary, half chopped
4-5 sprigs thyme, chopped
2/3 cup bread crumbs
5-6 tbsp oil
4 None lamb tenderloins, about 1/3 lb each
2/3 lb cherry tomatoes, halved

Preparation

Cook the potatoes in boiling salted water for about 20 minutes then drain, allow to cool slightly, peel, cut in half and set aside.
For the crust, heat butter in a pan and saute half the onion and garlic in it. Add the chopped herbs and bread crumbs, saute briefly and season with salt and pepper. Set aside.
Heat oven to 400\u00b0F. Heat 2 tbsp oil in an oven-proof frying pan and sear the lamb on all sides for a couple of minutes until browned. Season with salt and pepper and remove from the pan. Add the tomatoes and remaining onion, garlic and rosemary sprigs to the pan and saute for a couple of minutes. Add the lamb back to the frying pan, spread the crust on top then place into the oven for 5-6 minutes.
Meanwhile, heat 3-4 tbsp oil in a large frying pan and saute the potatoes until crispy and golden brown all over. Remove the lamb from the oven and allow to rest for 2-3 minutes before carving. Serve with the roasted tomatoes and crispy potatoes.