Lamb with Tomatoes
Chop dried tomatoes finely. Blanch fresh tomatoes briefly in boiling water and peel, remove stems and seeds, cut into quarters. Peel onions and cut into wedges. Rinse lamb steaks and pat dry, season with salt and pepper. Heat olive oil in a pan and cook meat for about 7-8 minutes on all sides. After half of cooking time, add rosemary to the pan.
Remove steaks from the pan and wrap in aluminum foil. Saute onions in the same pan for a few minutes. Add both tomatotes to the pan and season with salt and pepper. Simmer, covered, for about 6 minutes on low heat. Season with vinegar and sugar. Arrange lamb with tomatoes on plates and garnish with basil. Serve.