Skye Gyngell's lamb with radicchio and balsamic
- Preparation and cooking time
- Total time
- + marinating
- A little effort
- Serves 6
Skip to ingredients
- 1 leg lambfat trimmed off
- olive oil
- 1 lemon
- 1 bulb garliccloves cut into slivers
- 2 heads radicchio
- 40g unsalted butter
- 4 tbsp balsamic vinegar
- 12 black olivespitted and chopped
Nutrition: per serving
- kcal410
- fat21.5g
- saturates9.4g
- carbs6.3g
- fibre1.8g
- protein46.7g
- salt0.7g
Method
step 1
Put the lamb in bowl, drizzle with oil and squeeze over the lemon. Add the garlic, then cover and chill overnight.
step 2
Remove the lamb from the fridge 20 minutes before you’re ready to cook, and season each piece generously with salt and pepper. Heat the oven to 220C/fan 200C/gas 7. Then, in a very hot frying pan, fry the lamb pieces on each side until seared all over. Transfer to a baking tray and roast for 15-20 minutes depending on the thickness of your lamb. Remove and leave to rest while you make the radicchio.
step 3
Slice the radicchio into thin wedges, drizzle with oil and grill for about 5 minutes until just wilted. Remove and transfer to a frying pan with the butter and balsamic, stirring until it softens. Mix the olives and parsley with a little olive oil, and season well. Slice the lamb, and serve with the radicchio and olive mixture.
