Name: Rosemary-Crusted Lamb Loin, Confit Garlic, Roast Tomato, Sugar Snap and Watercress Salad
Ingredients: 250 ml extra-virgin olive oil; 2 large handfuls of sugar snap peas, blanched and refreshed in iced water; 3 tablespoons fresh rosemary leaves; 1 lemon, cut into 4 wedges; 2 large handfuls of watercress, leaves and only a little of the stem; 16 garlic cloves, separated but still in the skin; salt and freshly ground black pepper; handful of stoned olives; handful of mint leaves; 4 tablespoons lemon juice; 800 g lamb loin fillet, trimmed of sinew and fat; 3 tablespoons extra-virgin olive oil; 1 teaspoon coarse salt; 10 black peppercorns; 2 teaspoons extra-virgin olive oil; 8 medium tomatoes

Preparation info

Difficulty
Medium

Appears in

Salads

By Peter Gordon

Published 2005

About

This salad can be served warm or cold – you can either cook the lamb at the last minute or cook it a few hours before and then slice it at your leisure. You can also cook the tomatoes and garlic a few days in advance if you want to save time on the day, and then just cook the lamb an hour or two before you need it.

The amount of olive oil used to cook the garlic may seem excessive, but you need to cover all the cloves to cook them properly. Look at it as a way to produce something d