Lamb with Roasted Tomato Salad

Cook Time 25 minutes

Servings 2

Ingredients

250g cherry tomatoes

2 tbsp olive oil 

Salt flakes 

Freshly ground black pepper

1 x 200g lamb backstrap

2 garlic cloves, crushed

1 rosemary sprig, leaves picked

1 Lebanese cucumber, finely sliced

135g (3 cups) baby spinach leaves

½ red onion, finely sliced into rings

5 mint leaves, roughly chopped

1 small handful of roughly chopped coriander leaves

1 tbsp lemon juice

Method

Preheat the oven to 200°C. Line a baking tray with baking paper.

Coat the cherry tomatoes in 1 tablespoon of the olive oil and sprinkle with salt and pepper. Tip onto the lined tray and roast in the oven for 10-15 minutes until the tomatoes are bursting from their skins. Set aside to cool.

Place the lamb in a shallow bowl and add the garlic, rosemary, ¼ teaspoon each of salt and pepper and the remaining olive oil.

Place a chargrill pan over high heat, add the lamb and cook to your liking, 3-4 minutes on each side for slightly pink in the middle, a minute or two longer for well done. Set aside to rest in a warm place for 5 minutes.

Combine the cucumber, spinach, onion, mint, coriander and tomatoes in a bowl and mix well.

Using a sharp knife, slice the lamb into thin strips and add to the salad. Drizzle on the lemon juice, sprinkle on a little salt and pepper and toss gently.