Lamb fillet with tomato and basil salad

Marinating • 1 hour

serves 8

4 1⁄2lb (2kg) lamb loin roast

½ cup olive oil

3 garlic cloves, finely chopped

4 tbsp chopped flat-leaf parsley

3 fresh rosemary sprigs, leaves picked

pinch of dried chilli flakes

sea salt and freshly ground black pepper

handful of fresh flat-leaf parsley leaves, to garnish

extra virgin olive oil, for drizzling

For the tomato and basil salad

4 ripe plum tomatoes, cut into quarters lengthways

1lb 2oz (500g) cherry tomatoes on the vine, separated but still with their stems

9oz (250g) yellow bell or cherry tomatoes, halved

1 bunch of fresh basil leaves, about 1oz (30g)

1 garlic clove, crushed

1 small red onion, thinly sliced into rounds

3 tbsp extra virgin olive oil

Method:

1 Trim the lamb of any fat and cut in half crosswise. Mix together the olive oil, garlic, parsley, rosemary, and chilli flakes in a large bowl, and season with sea salt and black pepper. Add the lamb, massaging the marinade into the meat. Allow to marinate in the refrigerator for at least 1 hour.

2 Heat the barbecue or charcoal grill until hot. Grill the lamb over medium heat for 8–10 minutes on each side for medium-rare, or until cooked to your liking. Transfer to a plate, cover with foil, and leave to rest in a warm place for 20 minutes.

3 To make the salad, put all the ingredients in a bowl, season with sea salt and black pepper, and toss gently. When ready to serve, slice the lamb diagonally, and arrange on a serving platter. Scatter with the parsley leaves and a drizzle of extra virgin olive oil, and serve accompanied by the salad.

variation:

Add some pesto to the tomato and basil salad, mix through, and serve with a little creamy fresh ricotta cheese spooned over the top and freshly grated Parmesan cheese.

Lamb fillet with tomato and basil salad