Lamb and Rosemary Steak with Tomatoes

Preheat the oven to 160°C (approximately 325°F). Chop the dried tomatoes finely. Blanch the fresh tomatoes briefly in boiling water, peel, remove the stem approaches, quarter, remove the seeds and cut the flesh into slices. Peel the onions and cut into wedges.

Rinse the lamb steaks in cold water, pat dry with paper towels and season with salt and pepper. Heat the olive oil in a pan and cook the steaks for about 4 minutes. After half of the cooking time add the rosemary. Take the finished steaks from the pan, wrap in aluminum foil and cook for 7-10 minutes in the preheated oven to finish cooking.