Lamb tagliata with oven-roasted tomatoes
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.
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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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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