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Lamb tagliata with watercress & tomatoes

Lamb tagliata with watercress & tomatoes Recipe

  • 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 tomatoes
  • 1 tbsp redcurrant jelly
  • 2 tbsp balsamic vinegar
  • 2 tbsp capers , drained and rinsed
  • 100g bag British watercress , thick stems removed
  • 100g feta cheese , crumbled
  • good crusty bread , to serve
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