Lamb tagliata with watercress & tomatoes

Lamb tagliata with watercress & tomatoes

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
HighlightNutrientUnit
kcal334
fat22g
saturates8g
carbs6g
sugars6g
fibre2g
protein28g
low insalt1.4g
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Ingredients

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.

Goes well with

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    Rating: 5 out of 5.1 rating
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