Tomato salad with potato croutons and tender lamb

Name: Tomato salad with potato croutons and tender lamb
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Batavia salad (about 200 g); 500 g Vine tomatoes; 5 TABLESPOONS White wine vinegar; 1-2 TEASPOONS Mustard; 7-10 Tbsp salt, pepper; 7-8 TABLESPOONS + some good olive oil; 2 Branches of rosemary; 2 Garlic cloves; 400 g Potatoes; 4 Lamb salmon (approx. 200 g each)

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Batavia salad (about 200 g)
500 g Vine tomatoes
5 TABLESPOONS White wine vinegar
1-2 TEASPOONS Mustard
7-10 Tbsp salt, pepper
7-8 TABLESPOONS + some good olive oil
2 Branches of rosemary
2 Garlic cloves
400 g Potatoes
4 Lamb salmon (approx. 200 g each)

Directions

1
Clean the salad, wash and shake dry. Pluck leaves into bite-sized pieces. Wash and quarter tomatoes. Mix vinegar, mustard, salt and pepper. Fold in 5 tablespoons of oil. Wash the rosemary and dab dry.
2
Peel the garlic and cut into fine slices. Peel, wash and finely dice potatoes.
3
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Coat a baking tray with oil. Dab meat dry. Heat 1 tablespoon of oil in a large pan. Fry the meat in it thoroughly for approx. 3 minutes.
4
Finally fry garlic and rosemary briefly. Remove and place on a baking tray. Season meat with salt and pepper. Roast in the hot oven for about 5 minutes.
5
In the meantime heat 1-2 tbsp. oil in a frying pan. Fry the potatoes for about 10 minutes, turning them until golden brown. Season with salt and pepper. Mix salad, tomatoes and vinaigrette. Cut meat into large pieces.
6
Arrange salad with meat and potato croutons.