For the soup, heat the oil and butter in a pan and gently fry the onion and garlic for 3-4 minutes, or until softened. Add the broccoli florets and stock and simmer for 6-8 minutes, or until the broccoli is tender.
Stir in the cream and season, to taste, with salt and freshly ground black pepper. Blend until smooth with a stick blender.
For the sesame lamb 'croûtons', heat the oils in a pan and fry the garlic and lamb for 3-4 minutes, or until the lamb is browned all over. Add the sesame seeds and tomato halves and continue to cook for a further 3-4 minutes, or until the lamb is cooked to your liking.
To serve, spoon the soup into a serving bowl and place the lamb on a serving plate alongside.
