Leg of lamb with olive sauce and radicchio salad

SERVES: 6

Ingredients

1½ kg lamb leg, bone in, trimmed

3 cloves garlic, sliced

½ cup rosemary sprigs 2 tbsp olive oil

Salt and pepper to season OLIVE SAUCE:

1 cup mixed pitted olives 2 cloves garlic, finely chopped

1 tbsp anchovy fillets, chopped

1 tbsp capers, rinsed 100ml extra-virgin olive oil 1 tbsp each fresh mint and flat leaf parsley, chopped 1 lemon, juiced Radicchio tossed with pine nuts, olive oil and red wine vinegar, to serve

Method

Preheat oven to 200C. Make around 20 small 1cm slices (3mm depth) into the lamb, insert slice of garlic and sprig of rosemary into each opening.

Rub lamb with 1 tablespoon oil and season with salt and pepper.

Place on a roasting rack in a baking dish and cook for 20 minutes at 200C, reduce heat to 170C for a further 40 minutes for rare, 55 minutes for medium or 70 minutes for well done.

Olive dressing: Gently fry olives in oil for 1 to 2 minutes, until fragrant. Add garlic, anchovy and capers and fry for further 1 to 2 minutes. Remove from heat and add chopped herbs and lemon juice.

Toss torn radicchio with oil, vinegar and pine nuts. Carve lamb against the grain and serve with salad and olive sauce. WeLoveOurLamb.com.au