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1
Cut the lamb into 12 pieces of equal size.
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2
Remove the skin and seeds of the tomatoes and cut them into 1/4-inch chunks.
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3
There should be about 1 1/2 cups.
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4
Heat 2 tablespoons of the olive oil in a small saucepan and add the chopped garlic.
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5
Cook briefly but do not brown.
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6
Add the tomatoes, basil leaves, salt and pepper.
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7
Stir and simmer 5 minutes.
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8
Keep warm.
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9
Sprinkle the lamb with cumin, salt and pepper.
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10
Heat the remaining tablespoon olive oil with 1 tablespoon butter in a nonstick skillet large enough to hold the lamb in one layer.
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11
Add the lamb, garlic cloves and thyme.
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12
Brown the lamb quickly on all sides and cook over relatively high heat about 4 minutes for rare.
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13
Remove the lamb pieces to a warm platter.
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14
Add the shallots to the pan and cook briefly, stirring, until wilted.
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15
Add the water.
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16
Bring to a boil and cook 1 minute.
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17
Swirl in the remaining 2 tablespoons butter and any juices that have accumulated around the lamb.
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18
Blend well.
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19
Taste for seasoning.
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20
Remove garlic cloves if desired.
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21
Keep warm.
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22
Divide the tomato sauce equally on 4 plates.
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23
Place 3 pieces of lamb over the sauce.
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24
Spread some shallot sauce over the lamb pieces.
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25
Arrange the sauteed potatoes (see recipe) around the lamb.
