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


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