Lamb tagliata with rocket, parmesan and mint

Serves 6 Prep time 35 minutes
Cooking time 10 minutes

tagliata
60ml extra virgin olive oil
600g lamb neck fillets or lamb loin fillets
sea salt to taste

• Heat a heavy-bottomed frying pan till hot, then add olive oil.
• Season the lamb with salt and sear it on the pan for 15-20 seconds on each side. Repeat this for 2½ minutes.
• Remove from pan and allow it to rest for 5 minutes on a cake rack set over a plate to catch the juices.

vinaigrette
60ml olive oil
3 cloves garlic, smashed
5 sprigs rosemary
2 strips lemon peel from an unwaxed lemon
juice of 1 lemon

• Using the same pan, discard the used olive oil and add 60ml of fresh olive oil.
• Add garlic, rosemary sprigs and lemon peel to the pan. Infuse while the meat is resting, then add the lemon juice. Strain through a sieve and add lamb juices.

mint pesto
150g spearmint leaves
60g flat-leaf parsley, picked
4 spring onions, thickly sliced
3 cloves garlic
15g lemon zest
40ml extra virgin olive oil
sea salt to taste

• Combine all the ingredients except the olive oil and salt, and pulse until chopped in a food processor. With the machine running slowly, add the olive oil in a thin stream and process until smooth. Season with salt.

serve
sea salt and freshly ground black pepper to taste
60g wild rocket
40g Parmigiano Reggiano (peeled into narrow strips)

• Slice the lamb thinly (0.5cm wide). Season with sea salt, black pepper and spoon half of the vinaigrette over it.
• Drizzle mint pesto over the lamb. Season the rocket leaves with salt and mix with the remaining vinaigrette. Finish with Parmesan and a sprinkling of sea salt.

Han says: “The key to this recipe is a really hot pan before cooking so the lamb is well-coloured on the outside but rare on the inside. If you
prefer your meat more well done, cook it longer but turn it every 15-20 seconds for the duration of the cooking time."

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