Name: Lamb tagliata with watercress & tomatoes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: handful fresh rosemary needles chopped; 2 tbsp extra-virgin olive oil; 4 thick British boneless lamb leg steaks or steaks cut from lamb rumps (about 450g/1lb in total); 250g British baby plum tomato; 1 tbsp redcurrant jelly; 2 tbsp balsamic vinegar; 2 tbsp caper drained and rinsed; 100g bag British watercress thick stems removed; 100g feta cheese crumbled; good crusty bread to serve

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Lamb tagliata with watercress & tomatoes

Lamb tagliata with watercress & tomatoes

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 5 mins

Plus marinating

A star rating of 5 out of 5.2 ratingsRate

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Traditionally this Italian dish uses thinly sliced beef, rocket and Parmesan, but this version is given a simple twist with British seasonal produce

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A star rating of 4.2 out of 5.18 ratings

Ingredients

Nutrition

Units:

MetricUS

handful fresh rosemary

needles chopped
2 tbsp extra-virgin olive oil
4 thick British boneless lamb

leg steaks or steaks cut from lamb rumps (about 450g/1lb in total)
250g British baby plum tomato
1 tbsp redcurrant jelly
2 tbsp balsamic vinegar
2 tbsp caper

drained and rinsed
100g bag British watercress

thick stems removed
100g feta cheese

crumbled
good crusty bread

to serve

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Nutrition: per serving

kcal334
fat22g
saturates8g
carbs6g
sugars6g
fibre2g
protein28g
salt1.4g

low

Method

step 1

Rub the rosemary and 1 tbsp of the oil over the lamb, and leave to marinate for 30 mins at room temperature.
step 2

Heat a frying pan until very hot. Wipe most of the rosemary from the lamb, then season the steaks with plenty of flaky salt and freshly ground black pepper. Add the steaks and the tomatoes to the pan. Sear the meat for 2 mins on one side until golden, then turn and cook for 2 mins more. This will give pink lamb. Transfer the meat and tomatoes to a plate and leave to rest.
step 3

Take the pan from the heat. Spoon in the redcurrant jelly, pour in the vinegar and remaining oil, then whisk to make a warm dressing. Add the capers, plus any juices from the lamb plate.
step 4

Slice the lamb thickly on an angle. Spread over a large platter with the watercress and tomatoes, then finish with a crumbling of cheese. Spoon over the warm dressing and enjoy straight away with crusty bread.

Recipe from Good Food magazine, June 2012

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A star rating of 5 out of 5.2 ratings

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