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
Rub the rosemary and 1 tbsp of the
oil over the lamb, and leave to marinate
for 30 mins at room temperature.
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.