lamb tagliata

Once *again* a simple plan goes absolutely-fucking-tits-up, thanks to our ability to freeze salad to the back of the fridge. After a quick trip to the shops to get a bag of rocket the green mush in malingering in the bag, we're on.

It's a good one - again the use of lamb steaks makes all the difference - as does beefing up the rosemary salt with my mum's dried version. Perfect



Can I say beefing when talking about lamb? I'm not sure. Anyway, continuing the random theme of what I have for lunch, today it's the left over salad from last night sans the hard peaches of course:



sources
lamb tagliata - Jill Dupleix, Delicious, October 2007, p138