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- Skye Gyngell's lamb with radicchio and balsamic
Skye Gyngell's lamb with radicchio and balsamic
- Skye Gyngell
Published: January 15, 2015 at 1:46 PM
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Serves 6
A little effort
Total time: 50 mins
+ marinating
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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
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Ingredients
Nutrition
-
1 leg lamb
fat trimmed off
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olive oil
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1 lemon
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1 bulb garlic
cloves cut into slivers
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2 heads radicchio
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40g unsalted butter
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4 tbsp balsamic vinegar
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12 black olives
pitted and chopped
Nutrition: per serving
- kcal410
- fat21.5g
- saturates9.4g
- carbs6.3g
- fibre1.8g
- protein46.7g
- salt0.7g
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Method
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step 1
Put the lamb in bowl, drizzle with oil and squeeze over the lemon. Add the garlic, then cover and chill overnight.
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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.
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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.
Authors
Skye Gyngell
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