EVERYDAY
LAMB Dark pink meat and creamy white fat are good indicators of quality meat.
Lamb tagliata with watercress & tomatoes SERVES 4, easily doubled or halved PREP 10 mins plus marinating COOK 1 of 5-a-day 5 mins Easy Handful fresh rosemary, needles chopped 2 tbsp extra virgin olive oil 4 thick British boneless lamb leg steaks or steaks cut from lamb rumps (about 450g in total) 250g baby plum tomatoes 1 tbsp redcurrant jelly 2 tbsp balsamic vinegar 2 tbsp capers, drained and rinsed 100g watercress, thick stems removed 100g feta, crumbled Good crusty bread, to serve
Punchy flavours
1 Rub the rosemary and 1 tbsp of the oil over the lamb, and leave to marinate for 30 mins at room temperature. 2 Heat a frying pan until very hot. Wipe most of the rosemary from the lamb, then season the steaks with plenty of flaky salt and freshly ground black pepper. Add the steaks and the tomatoes to the pan. Sear the meat for 2 mins on one side until golden, then turn and cook for 2 mins more. This will give pink lamb. Transfer the meat and tomatoes to a plate and leave to rest. 3 Take the pan from the heat. Spoon in the redcurrant jelly, pour in the vinegar and remaining oil, then whisk to make a warm dressing. Add the capers, plus any juices from the lamb plate. 4 Slice the lamb thickly on an angle. Spread over a large platter with the watercress and tomatoes, then finish with a crumbling of cheese. Spoon over the warm dressing and enjoy straight away with crusty bread. PER SERVING 334 kcals, protein 28g, carbs 6g, fat 22g, sat fat 8g, fibre 2g, sugar 6g, salt 1.4g
August 2012 BBC Good Food Middle East 33