Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
8
For the Lamb
- 2kilograms lamb fillet
- 1/2 cup olive oil
- 3 cloves garlic, grated or finely chopped
- 4 1/2tablespoons fresh flat-leaf parsley, finely chopped (save 1/2 tbs to garnish)
- 3 sprigs fresh rosemary, leaves picked
- 1 pinch dried chilli flakes
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 5milliliter extra virgin olive oil
For the tomato and basil salad
- 4 ripe plum tomatoes, cut into quarters lengthways
- 500grams cherry tomatoes on the vine, separated but still with their stems
- 250grams cherry tomatoes, halved
- 30grams fresh basil leaves
- 1 clove garlic, crushed
- 1 small red onion, thinly sliced into discs
- 3tablespoons extra virgin olive oil
Nutrition per serving
2500kJ / 598Cal
2500 Kilojoules or 598 Calories
29% of daily energy intake*
Protein
72.5grams
Fat
32.5grams
Carbs
2.6grams
Sugars
2.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Trim the lamb of any fat. Mix together the olive oil, garlic, parsley, rosemary, and chilli flakes in a large bowl, and season with salt and black pepper. Add the lamb, massaging the marinade into the meat. Allow to marinate in the refrigerator for at least 1 hour.
Step 2 of 3
Heat the barbecue or charcoal grill until hot. Grill the lamb over a medium heat for 8-10 minutes on each side for medium-rare, or until cooked to your liking. Remove to a plate, cover with foil, and leave to rest in a warm place for 20 minutes.
Step 3 of 3
To make the salad, put all the ingredients in a bowl, season with 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.
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