Lamb tagliata with watercress & tomatoes

Traditionally this Italian dish uses thinly sliced beef, rocket and Parmesan, but this version is given a simple twist with British seasonal produce

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

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.