Served with a simple baby broccoli and white bean salad, this Parmesan-crusted lamb is sure to become a new household favourite.
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Heat 1 tbs of oil in a large frying pan on high heat. Cook lamb, fat-side down, for 5 mins or until browned. Turn and cook for a further 3 mins or until browned. Transfer to a board.
Process breadcrumbs, parmesan, oregano and 1 tbs of the remaining oil in a food processor until finely chopped. Use a small knife to spread top of the lamb with mustard. Use your hands to press parmesan mixture firmly over the mustard to coat. Place in prepared baking dish and bake for 10 mins. Add tomato to the baking dish and bake for a further 10 mins or until lamb is cooked to your liking and tomato skins are just starting to split. Transfer the lamb to a plate and cover with foil. Set aside for 5 mins to rest.