Nigel Slater’s roast lamb, tomatoes and coconut recipe

Juicy slices of meat with a delicious sticky crustSeason a 300g fillet of lamb with salt and black pepper. Warm 3 tbsp of olive oil in a shallow pan then brown the lamb evenly on all sides. Remove the stalks from 20 cherry tomatoes, then add them to the pan. Leave the tomatoes to cook with the lamb for 7 minutes, until they start to burst, then crush them roughly into the pan juices with a fork. Continue reading...