Flatten the lamb steak slightly using a rolling pin or meat mallet.
Rub the lamb with olive oil and season with salt and pepper.
Heat a griddle pan until smoking and sear the lamb with herbs and garlic for 5 minutes per side.
Let the lamb rest for five minutes before serving.
Heat butter in a frying pan and add potato slices with a splash of water and seasoning.
Cook potatoes over low heat for 14 minutes until golden-brown and tender.
Griddle the halved tomatoes cut-side down for 3 minutes.
Turn tomatoes over, add oil, herbs, and garlic, then cook over low heat for 5 minutes.
Serve the lamb with the fondant potatoes and grilled tomatoes.