Rosemary-Crusted Lamb Loin, Confit Garlic, Roast Tomato, Sugar Snap and Watercress Salad

With Olive and Mint Dressing


Preparation info

    • Difficulty


Appears in

Salads: The new main course


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