Traditionally this Italian dish uses thinly sliced beef, rocket and Parmesan, but this version is given a simple twist with British seasonal produce
- 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/1lb in total)
- 250g British baby plum tomato
- 1 tbsp redcurrant jelly
- 2 tbsp balsamic vinegar
- 2 tbsp caper, drained and rinsed
- 100g bag British watercress, thick stems removed
- 100g feta cheese, crumbled
- good crusty bread, to serve
- 4 French-trimmed lamb cutlets (you can ask your butcher to do this)
- 2 tsp olive oil
- ½ tsp chilli flakes
- 25g pistachio
- 1½ tbsp olive oil
- handful flat-leaf parsley leaves, torn
- 2 dill sprigs, roughly torn
- For the dressing, put the pistachios in a frying pan over a low-medium heat, and toss them around until golden and toasted. Roughly chop, then tip them into a bowl with the olive oil and herbs. Season lightly with salt and set aside.
- Rub the lamb with the oil. Bash the chilli and a little salt to a rough powder, then sprinkle over the lamb. Heat a barbecue to hot, or a griddle pan over a high heat, and cook the cutlets for 2 mins on each side for medium, or longer if you prefer your meat well done. Transfer to a serving plate and spoon on the pistachio & herb dressing. Serve with the Courgette & anchovy salad (see related recipes, right).
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 rosemary sprig, leaves chopped
- 1 lamb leg steak
- 3 new potatoes, cut in half lengthways
- 1 garlic clove, slightly bashed
- 75ml lamb or beef stock
- 1½ tsp redcurrant jelly
- 100g pack sliced runner bean
- small knob of butter
- 2 tsp finely chopped mint
- Mix the balsamic vinegar, 1 tsp olive oil and rosemary together in a bowl. Add the lamb steak, ensuring that it is completely covered in the marinade, and set aside.
- Boil the potatoes until tender. Lift out of the pan with a slotted spoon, keeping the pan of water simmering. Heat 2 tsp of the oil in a frying pan, add the potatoes and garlic, and fry gently until golden.
- Sprinkle a little salt over the potatoes, then push to the side of the pan. Remove the garlic. Season the lamb and fry alongside the potatoes for 1-2 mins each side, depending on the thickness of your steak. Remove the lamb and potatoes and leave to rest in a warm place.
- Keep the pan on the heat and add the stock. Bring to the boil, scraping any sticky bits from the bottom of the pan, and let it bubble until reduced by half. Stir through the redcurrant jelly until melted. Taste and season, adding a dash of balsamic vinegar if it is too sweet.
- Meanwhile, blanch the beans in the simmering water for 3 mins, then drain. Return to the pan and stir through the butter, mint and seasoning.
- Serve the lamb with the potatoes and beans, and the sauce spooned over.
- 400g orzo pasta
- 2 tbsp olive oil
- 1 celery heart, chopped
- 1 red onion, chopped
- 3 garlic cloves, chopped
- 2 x 400g cans cherry tomato
- 250g baby spinach
- 10 black olives, halved
- small handful dill, chopped
- small handful mint, chopped
- Cook the orzo following pack instructions. Drain, rinse under cold water, drain again and toss with half the olive oil.
- Meanwhile, heat the remaining oil in a large sauté pan. Add the celery, onion and some seasoning, and cook for 8 mins until soft. Add the garlic, cook for 1 min, then tip in the cherry tomatoes and simmer for 10 mins. Add the spinach, cover with a lid to wilt the leaves, then add the orzo, olives, dill and mint. Season and serve.