Skin, deseed and quarter the tomatoes. Retain the juice and season and add 225ml oil, the garlic and the vinegar. Tear the bread and pour over the dressing. Season the lamb and seal on all sides, then roast for about 8-12 mins until nice and pink in the middle. To serve, toss all the ingredients, except the lamb together, adjust seasoning. Finally, slice the lamb as thin as you like and quickly toss that into the salad before serving.