Serves 4
Give your steak dinner an Italian twist! Tagliata is an impressive and simple crowd pleaser that pairs beautifully with crispy sweet potatoes and greens (and some bread to mop up that sauce!)
Cooked with love by @silviacollocaofficial and made with Per Vita, our copper base cookware.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 x 300 g pieces lamb back strap
- 150 ml white wine
- 100 ml balsamic vinegar
- 2 teaspoons brown sugar
- Green salad, to serve (optional)
- 2 medium sweet potatoes, skin on, cut into chunky chips
- 4 tablespoons extra virgin olive oil
- Salt flakes
- Rosemary and thyme sprigs, to taste
Method:
- Preheat your oven to 200°C (180°C fan-forced) and line a baking tray with baking paper.
- Heat an ovenproof frying pan over high heat and brown the lamb all over. Turn the heat to medium-low and cook for 2 minutes on each side. Remove the lamb from the pan. Take off the heat and rest for 10 minutes before slicing.
- Deglaze with the wine, then add the balsamic vinegar and brown sugar to the roasting juices and reduce over high heat for 1–2 minutes or until syrupy.
- Meanwhile, to prepare the sweet potato chips, coat them in the olive oil and season well with salt. Tumble them onto the prepared baking tray, along with the herbs.
- Bake in the oven for 35-40 minutes or until golden and crispy
- To serve, cut the lamb into thin slices, drizzle the balsamic sauce over the top and serve with the sweet potato chips.