So I was hunting through some of my books and online looking for a lamb dish that was salad based and I came across this on two website. The first from the independent and the other on BBC Good Food.
I went along with the BBC version as sounded and looked so nice and we were not disappointed.
The change I made to the recipe was with the tomatoes. I decided to cut half of them and mix with the watercress and the other half left whole and fried with the lamb steaks. I also used cherry tomatoes as never had baby plum.
Researching the true nature of the dish, as also described on BBC Good Food, this dish is traditionally sliced beef steaks with parmesan and rocket. I will be making it this way when I make again.
Lamb Tagliata with Watercress and Tomatoes
- 5 g Rosemary roughly chopped
- 2 tbsp. olive oil
- 4 Lamb leg steaks
- 250 g cherry tomatoes half of them cut in half
- 1 tbsp. Redcurrant jelly
- 2 tbsp. balsamic vinegar
- 2 tbsp. capers rinsed
- 100 g Bag of watercress
- 100 g Feta cheese crumbled
- Put the lamb steaks on a plate and rub 1 tbsp. of olive oil over them and then rub the rosemary into the steaks.
- Heat your frying pan over a high heat then wipe some of the rosemary from the steaks and fry for 2-3 minutes on either side. Season with salt and cracked black pepper. When you turn the steaks over add the whole cherry tomatoes to the pan. When done take the steaks and tomatoes and place on to a plate.
- In the pan add the jelly, vinegar and oil and stir to take all the lamb juices. Add the capers and any more juices that have been released from the lamb steaks during there rest. This is the dressing for the salad.
- In a bowl add the watercress and halved cherry tomatoes and then spoon in half of the dressing. Toss and then place on to a large plate.
- On a board slice the lamb steaks and place on top of the salad. Pour over the last of the dressing and sprinkle over the feta cheese.
- Serve between your family and enjoy.