Skye gyngell’s lamb with radicchio and balsamic

  • serves 6
  • A little effort

The lamb in this dish from Skye Gyngell’s Spring restaurant is marinated in garlic, lemon and olive oil and is so tender it only requires quick cooking. Serve with radicchio, olives and balsamic.



  • lamb 1 leg, fat trimmed off
  • olive oil
  • lemon 1
  • garlic 1 bulb, cloves cut into slivers
  • radicchio 2 heads
  • unsalted butter 40g
  • balsamic vinegar 4 tbsp
  • black olives 12, pitted and chopped


  • 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.

Nutritional Information

  • Kcals 410
  • Fat 21.5g
  • Saturates 9.4g
  • Carbs 6.3g
  • Fibre 1.8g
  • Protein 46.7g
  • Salt 0.7g