- Step 1
Preheat oven to 200C. Grease a medium baking dish.
- Step 2
Heat 1 tablespoon 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.
- Step 3
Process breadcrumbs, parmesan, oregano and 1 tablespoon 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.
- Step 4
Cook baby broccoli in a saucepan of boiling water for 3 mins or until just tender. Refresh under cold water and drain well. Toss baby broccoli, beans, almonds, lemon juice, tomato and remaining oil in large bowl. Season.
- Step 5
Use a sharp knife to cut each lamb rack in half. Divide the salad among serving plates. Top with lamb and serve with bread.
- Step 6