Lamb tagliata with watercress & tomatoes

Lamb tagliata with watercress & tomatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 5 mins Plus marinating

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
334
protein
28g
carbs
6g
fat
22g
saturates
8g
fibre
2g
sugar
6g
salt
1.4g

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 tomatoes
  • 1 tbsp redcurrant jelly
  • 2 tbsp balsamic vinegar
  • 2 tbsp capers, drained and rinsed
  • 100g bag British watercress, thick stems removed
  • 100g feta cheese, crumbled
  • good crusty bread, to serve

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
laramoran's picture

An incredibly tasty dish full of flavour and so easy to make. We've served to friends for dinner too in the summer and they have been so impressed. Now making it again using our own home reared lambs, even tastier!

Questions

Tips