'1/2 cup cognac'
'' 2 tablespoons olive oil ''
'' 2 tablespoons grated Emmental or Gruyère cheese (optional) ''
'' 1 tablespoon mixed herb mixture, finely chopped (salvia, estragon, manjericão, and oregano) ''
'' 1 tablespoon lemon juice ''
'' 20 lamb chops (1.5 kg) ''
'' 10 ripe tomatoes ''
'' Salt and pepper to taste ''
'1/2 cup cognac'
'' 2 tablespoons olive oil ''
'' 2 tablespoons grated Emmental or Gruyère cheese (optional) ''
'' 1 tablespoon mixed herb mixture, finely chopped (salvia, estragon, manjericão, and oregano) ''
'' 1 tablespoon lemon juice ''
'' 20 lamb chops (1.5 kg) ''
'' 10 ripe tomatoes ''
'' Salt and pepper to taste ''
'In a bowl, combine the olive oil, lemon juice, cognac, herbs, salt, and pepper, and mix well.'
'Add the lamb chops and coat with the marinade.'
'Cover with plastic wrap and refrigerate for one day and one night.'
'The next day, preheat the oven to a very high temperature.'
'Grease a baking dish with olive oil and place the lamb chops with the marinade.'
'' Bake until golden brown on both sides.'
'' Remove the lamb chops from the baking dish and reserve.'
'' Wash the tomatoes and make a cross-cut at the bottom of each one.'
'' Place them in the baking dish and drizzle with some sauce.'
'' Season with salt and pepper.'
'' If desired, sprinkle with grated cheese.'
'' Bake for 10 minutes.'
'' Serve with the lamb chops.'