Lamb Tagliata
- Prep time 1Hr, 30Min
- Cook time 20Min
- Technique Roast
- Meat Lamb
- Cut Leg
- Serves 3
A tender lamb tagliata, roasted to perfection and paired with smooth butternut squash and spinach purees, garnished with fresh herbs, rocket, and edible flowers for a beautifully vibrant dish.
Ingredients
- 500g Lamb leg
- 400g Butternut squash, pureed
- 100g Spinach, pureed
- 50g Red onion
- 2 tbsp Dill
- 2 tbsp Flat-leaf parsley
- 1 Tomato
FOR GARNISHING
- 100g Broccoli stalks, broiled
- Rocket and edible flowers, as required
Method
ROASTING THE LAMB LEG
- De-bone the leg of lamb and portion into 150 to 160 grams each.
- Season with salt and pepper.
- Heat a non-stick pan and roast the lamb on all sides until evenly browned.
- Add unsalted butter, rosemary, thyme, and garlic, and use the butter to baste the lamb.
- Set the lamb aside, wrapping it in aluminium foil, and allow it to rest for 5 to 10 minutes before slicing.
BUTTERNUT PUREE
- Remove the skin and seeds from the butternut squash.
- Cut it into chunks and place them in a pot with water. Bring to the boil and simmer until soft.
- Once cooked, blend the squash using a Vitamix or similar blender, gradually adding olive oil and butter while blending. Season to taste.
SPINACH PUREE
- Blanch the spinach and flat-leaf parsley in salted water for 10 seconds, then plunge them into ice water to cool and retain their colour.
- Blend them in a Vitamix or similar blender until smooth. Season to taste.
ASSEMBLING
- Slice the lamb and arrange it on the side of the plate.
- Garnish with the purees, micro-cresses, edible flowers, dill, radishes, and rocket.
- Drizzle with extra virgin olive oil and sprinkle with Maldon sea salt.
