Roast Lamb with Provençal Tomatoes Recipe

Ingredients

• 8 thyme sprigs
• 4 rosemary sprigs
• 4 sage sprigs
• 4 fresh bay leaves
• 1½ tbsp olive oil
• 4 3-rib lamb racks, fat trimmed
• 4 large garlic cloves, halved
• 150 ml dry white wine
• 200 ml chicken stock
• 200 ml veal stock
• To serve: crusty bread
• Provençal tomatoes
• 50 ml olive oil, plus extra for drizzling
• 2 onions, thinly sliced
• ¼ tsp saffron threads, soaked in 40ml warmed dry white wine
• 50 gm day-old crustless sourdough bread
• ¾ cup (firmly packed) flat-leaf parsley
• 2 garlic cloves, coarsely chopped
• 6 large vine-ripened tomatoes, halved