Method

• 1.
  Preheat oven to 200°C. Line a baking tray with baking paper.
• 2.
  Place tomatoes and lemon halves on prepared tray. Combine molasses and 2 tbs oil in a small bowl, then drizzle over the tomatoes. Season with salt flakes, then bake for 5 minutes.
• 3.
  Meanwhile, to make the saltbush crust, combine saltbush, lemon zest, stock and pepper in a bowl.
• 4.
  Heat remaining 1 tbs oil in a frypan over medium-high heat. Brush lamb with extra oil then cook for 2 minutes each side until browned. Remove from the pan. Press saltbush mixture evenly over one side of each lamb loin using the back of a small spoon. Add lamb to the tray with the tomatoes and bake for 10 minutes or until cooked to your liking.
• 5.
  Transfer lamb to a plate, cover with foil and set aside for 4 minutes to rest. Slice each lamb loin across the grain into 4 pieces.
• 6.
  Divide lamb, tomatoes, herbs and pine nuts among plates. Squeeze over the roasted lemon and drizzle with juices from the tray to serve.