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  • 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

Nutrition:

  • 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.

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