[roated lamb] on bread with salad

As the lamb cooks, the slices of ciabatta soak up the olive oil and juices from the meat. Serves 4.

lamb fillets 2, large
bushy rosemary sprigs 4
olive oil 100ml
ciabatta 4 thick slices
black olives 60g
mixed salad leaves 2 large handfuls

Set the oven at 200C/gas mark 6. Season the lamb fillets with salt and pepper. Bash the whole rosemary sprigs lightly with a pestle or rolling pin to realise their oil. Warm the olive oil in a roasting tin, add the lamb and brown evenly for no more than a couple of minutes, on all sides.

Put the slices of ciabatta in the roasting tin, turning them in the oil to moisten them, then place the lamb fillets on the bread. Tuck a couple of the rosemary sprigs under the lamb, and the remainder on top. Tip the olives into the pan then roast for 15 minutes. Wash the salad leaves.

Remove the meat from the oven and leave to rest, covering the tin with foil, for about eight minutes, then remove the fillets from the bread and slice into thick pieces. Divide the bread, which will have soaked up the oil, between four warm plates.

Toss the slices of lamb with the salad leaves and pile on top of the ciabatta. Trickle over any remaining juices from the roasting tin, scatter over the olives and a pinch or two of sea salt flakes, and serve.