Lamb tagliata with oven-roast tomatoes
n Italy, tagliata means ‘cut’, or ‘sliced’. Italians cleverly serve their steaks sliced and shared, turning a heavy meat dish into something lighter, brighter and more like a salad. Lamb rumps, or chumps, come in different sizes (I’ve happily served one big one for the two of us) so alter your cooking times accordingly. It also helps to tie the rump together with string before browning.
- half tsp sea salt
- half tsp black pepper
- 1 tbsp rosemary needles, chopped
- 3 x 200 g lamb rumps
- olive oil
- 20 trussed cherry tomatoes
- 100 g rocket leaves
- Heat the oven to 200C/Gas 6.
- Mix the sea salt, pepper and rosemary together on a plate. Brush the lamb with olive oil and press into the seasoning.
- Sear in a hot pan until well-browned, then move to a baking tray.
- Add the tomatoes, and bake for 10 minutes, for medium rare lamb.
- Remove the lamb and rest for 5 to 10 minutes.
- Slice the lamb thickly and strew over a large warmed platter. Squish the juices of 2 of the tomatoes over the top for an instant sauce.
- Scatter with rocket leaves and remaining tomatoes. Drizzle with extra virgin olive oil and serve.