Lamb leg with radicchio salad

ingredients

• Lamb leg

  • 1/3 cup olive oil
  • 1.6 kilogram boneless lamb leg
  • 3/4 cup white wine
  • 6 clove garlic, chopped
  • 1 tablespoon rosemary leaves, chopped
  • 2 bay leaves
  • finely grated zest and juice of 1 lemon
  • 2 tablespoon honey
  • chopped parsley to serve

• Radicchio salad

  • 1 radicchio head, leaves separated
  • 100 gram baby rocket
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1/4 cup parmesan, shaved

method

• Lamb leg

  • 1

    Preheat oven to 180°C.

  • 2

    Heat a large frying pan on high, then brush half the oil over lamb and season. Sear for 3-4 minutes each side until evenly browned.

  • 3

    Transfer leg of lamb to a baking dish. Pour over combined remaining oil, wine, garlic, rosemary and bay leaves. Bake for 1 hour, 15 minutes for medium.

  • 4

    Sprinkle lamb with lemon zest, pour over juice and drizzle with honey. Bake for a further 10 minutes, then rest, loosely covered with tin foil, for 15 minutes.

• Radicchio salad

  • 1

    In a bowl, combine radicchio, rocket, oil and vinegar. Toss to coat leaves and season. Toss parmesan through

  • 2

    Serve thinly sliced lamb topped with parsley and accompany with salad.

notes

Remove lamb from the fridge 20 minutes before cooking. Carve across the grain for maximum tenderness.