Photo: Emiliano Vittoriosi
Lamb tagliata with watercress & tomatoes
10 ingredients
10 min + 5 min
Serves 4
openrecipes
Traditionally this Italian dish uses thinly sliced beef, rocket and Parmesan, but this version is given a simple twist with British seasonal produce
Estimated Nutrition (whole recipe, rough)
1046
Calories
48g
Protein
46g
Fat
109g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Redcurrant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes