Lamb tagliata with oven-roasted tomatoes

all details

In Italy, tagliata means "cut". Italians cleverly serve their steaks sliced and shared, turning a heavy meat dish into something lighter, brighter and more like a salad.

Barbecued lamb in red wine and garlic marinade
Photo: Sahlan Hayes

Ingredients

  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp rosemary needles, chopped
  • 3 x 200g lamb rumps
  • Olive oil for brushing
  • 20 cherry tomatoes on the vine
  • 100g rocket leaves
  • extra virgin olive oil for serving

Method

Heat the oven to 200C.

Mix the sea salt, pepper and rosemary together on a plate. Brush the lamb with olive oil and press into the seasoning.

Sear the lamb in a hot pan until well-browned, then place on a baking tray. Add the tomatoes and bake for 10 minutes for medium-rare lamb. Remove the lamb and let it rest for 5 minutes. Thickly slice the lamb and strew over a large warmed platter. Squish the juice of 2 roast tomatoes over the top. Scatter with remaining tomatoes and rocket leaves. Drizzle with extra virgin olive oil and serve.

 

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  • Main Ingredients - Lamb
  • Cuisine - Italian
  • Course - Lunch

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