Lamb tagliata with oven-roast tomatoes

In Italy, tagliata means "cut". Italians cleverly serve their steaks sliced and shared, turning a heavy meat dish into something lighter, brighter and more like a salad.

1/2tsp sea salt
1/2tsp black pepper
1tbsp rosemary needles, chopped
3 x 200g/7oz lamb rumps
Olive oil for brushing
20 cherry tomatoes on the vine
100g/31/2oz rocket leaves
Extra-virgin olive oil to drizzle
Heat the oven to 200C/400F/Gas 6

Mix the sea salt, pepper and rosemary together. Brush the lamb with olive oil. Press into the herb seasoning.

Sear in a hot pan until well browned. Place on a baking tray and add the tomatoes. Bake for 10 minutes for medium rare lamb.

Remove the meat and rest for 5 minutes. Slice the lamb and strew over a large warm platter. Squish the juice of 2 roast tomatoes over the top

Scatter with the roast tomatoes and rocket leaves. Drizzle with extra-virgin olive oil and serve.