Lamb Tagliata Delight

Step 1: Marinate the Lamb

• Action: Begin by rubbing the chopped fresh rosemary (a handful) and 1 tablespoon of extra-virgin olive oil over the surface of the 4 thick British boneless lamb leg steaks.
• Tip: Ensure the rosemary is evenly distributed across the meat. Allow the lamb to marinate for 30 minutes at room temperature; this will enhance the flavor and tenderness of the meat.

Step 2: Prepare the Pan

• Action: Place a frying pan on the stove and heat it until it is very hot. This is crucial for achieving a good sear on the meat, which locks in the juices and flavor.

Step 3: Season the Lamb

• Action: After marinating, gently wipe off most of the rosemary from the lamb steaks to prevent burning during cooking.
• Technique: Generously season both sides of the steaks with flaky sea salt and freshly ground black pepper. Use your hands to rub the seasoning into the meat for better adherence.

Step 4: Cook the Lamb and Tomatoes

• Action: Add the seasoned lamb steaks and 250g of British baby plum tomatoes (whole) to the hot pan.
• Technique: Sear the lamb steaks for 2 minutes on one side without moving them, allowing a golden crust to form. After 2 minutes, flip the steaks and cook for another 2 minutes on the other side. This cooking time will yield perfectly pink lamb in the center.
• Tip: Monitor the tomatoes; they should begin to blister and soften during cooking, adding sweetness to the dish.

Step 5: Rest the Meat

• Action: Once cooked, transfer the lamb and tomatoes to a plate.
• Technique: Cover loosely with foil to keep warm and allow the meat to rest for about 5-10 minutes. This resting period allows the juices to redistribute within the meat, making it more tender and flavorful.

Step 6: Make the Dressing

• Action: Remove the pan from heat after cooking. In the residual heat, spoon in 1 tablespoon of redcurrant jelly and pour in 2 tablespoons of balsamic vinegar and the remaining 1 tablespoon of olive oil.
• Technique: Use a whisk to blend these ingredients together until smooth, creating a warm dressing that will enhance the dish’s flavors.

Step 7: Add Capers

• Action: Stir in 2 tablespoons of capers (drained and rinsed) into the dressing.
• Tip: Include any juices that have accumulated on the resting plate from the lamb, as this will add extra flavor to the dressing.

Step 8: Slice the Lamb

• Action: After the resting period, slice the lamb thickly on a diagonal (about 1cm thick). This technique not only enhances the presentation but also makes the meat easier to eat.

Step 9: Assemble the Dish

• Action: On a large serving platter, arrange the sliced lamb attractively. Add the watercress (100g, with thick stems removed) around the lamb.
• Technique: Scatter the blistered tomatoes across the platter for color and flavor.

Step 10: Crumble and Drizzle

• Action: Sprinkle 100g of crumbled feta cheese over the entire dish, adding a creamy, tangy element.
• Final Touch: Drizzle the warm dressing generously over the lamb, tomatoes, and watercress.

Step 11: Serve

• Action: Serve the lamb tagliata immediately while it’s warm.
• Serving Suggestion: Pair with good crusty bread for soaking up the delicious juices and dressing.

Enjoy your exquisite lamb tagliata, beautifully presented and bursting with flavor!