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.
Photo: Sahlan Hayes
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- 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
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.