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Lamb tagliata with watercress & tomatoes

Lamb tagliata with watercress & tomatoes

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(1 ratings)

Prep: 10 mins Cook: 5 mins Plus marinating

Easy

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: per serving

  • kcal334
  • fat22g
  • saturates8g
  • carbs6g
  • sugars6g
  • fibre2g
  • protein28g
  • salt1.4g
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Ingredients

  • handful fresh rosemary, needles chopped

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tbsp extra-virgin olive oil
  • 4 thick British boneless lamb leg steaks or steaks cut from lamb rumps (about 450g/1lb in total)

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 250g British baby plum tomato
  • 1 tbsp redcurrant jelly
  • 2 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 tbsp caper, drained and rinsed

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 100g bag British watercress, thick stems removed

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 100g feta cheese, crumbled
  • good crusty bread, to serve

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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.

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Comments (1)

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!

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