How to make
Heat a pan and dissolve half of the butter in it. Seal the steaks for about 2 minutes on each side.
Peel the tomatoes and dice them. Peel and crush the garlic with a little salt.
Grease a suitable baking tray and pour the tomatoes and garlic into it. Arrange the lamb chops on top and sprinkle with rosemary.
Cover with aluminum foil. Bake for 20 minutes at 390°F (200°C).
Cut the leek into circles and fry them in the tray in which you sealed the steaks, along with the rest of the butter. When finished frying, sprinkle with cilantro.
Serve in the leeks in a warmed plate as a base, add the lamb chops with some of the tomatoes on top and pour the sauce from the baking tray.
The lamb chops with tomatoes are ready.
