Lamb tagliata with watercress tomatoes
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 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
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