How to make Lamb fillet with tomato and basil salad recipe - The lamb could sit marinating in the refrigerator overnight, and the salad can be made ahead, too. filet d'agneau avec salade de tomates et basilic recette
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.
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| Lamb fillet with tomato and basil salad |
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