1、Lamb tagliata with watercress & tomatoes

Traditionally this Italian dish uses thinly sliced beef, rocket and Parmesan, but this version is given a simple twist with British seasonal produce

Lamb tagliata with watercress & tomatoes recipe

Ingredients

Method

  • 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.
  • 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.
  • 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.

  • https://www.truecookbook.com/recipe/lamb-tagliata-with-watercress-tomatoes-2882/

    2、Lamb cutlets with pistachio & herb dressing

    Simplicity is key with this romantic dish- it's ready in under 20 minutes so you can spend more time with your guest
    Lamb cutlets with pistachio & herb dressing recipe

    Ingredients

    • 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

    Method

    1. 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.
    2. 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).

    3、Lamb steaks with crispy potatoes & minted beans

    A special meal just for one- marinade lamb leg steak with rosemary and balsamic and serve runner beans and new potatoes
    Lamb steaks with crispy potatoes & minted beans recipe

    Ingredients

    Method

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Serve the lamb with the potatoes and beans, and the sauce spooned over.

    4、Orzo with spinach & cherry tomatoes

    A tiny rice-shaped variety of pasta makes this dish almost like risotto. It's quick, healthy, filling and suitable for vegetarians
    Orzo with spinach & cherry tomatoes recipe

    Ingredients

    Method

    1. Cook the orzo following pack instructions. Drain, rinse under cold water, drain again and toss with half the olive oil.
    2. 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.

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