This lamb dish is sure to impress any guests you have over.The sweetness and acidity of the blood orange dressing really complements the bitterness of the salad leaves and the richness of the lamb.
2 French-trimmed racks of lamb
200g Good quality, pitted green olives
50g Extra virgin olive oil
1 Clove of garlic, peeled
1 Bunch of fresh oregano, roughly chopped (keep a few nice leaves for the salad dressing)
To make the tapenade
- Blend the olives, garlic, olive oil and oregano to a rough paste. Spread this paste all over the lamb, apart from the fat and allow it to marinate in the fridge overnight.
To cook the lamb
- Preheat your oven to 210˚C/ Gas mark 8 and place a griddle pan on a high heat. Remove the lamb from the fridge.
- Once the griddle is warm place the lamb, fat side down and slowly begin to render down the fat, increasing the heat slightly until the fat becomes nice and golden brown, place the lamb on a wire rack above a roasting tray and put into the oven for approximately 5 minutes.
- Turn the oven down to 160˚C/ Gas mark 3 and continue roasting for another 15 minutes.
- To check that your lamb is perfectly cooked, insert a temperature probe into the thickest part of the meat. It should be about 50˚C/122˚F. If it is a little undercooked, return the meat to the oven for a few more minutes and repeat the process.
- Remove the lamb from the oven and allow it to rest somewhere warm for 10 minutes
For the vinaigrette
2 Blood oranges, zested and juiced
A few leaves of fresh oregano, reserved from the preparation of the lamb
10ml Sherry vinegar
50ml Extra virgin olive oil
- To make the vinaigrette, thoroughly whisk all the ingredients together and reserve in the fridge until needed.
For the salad
3-6 Heads of radicchio split in half through the root. Depending on the size of the salad you choose, you may need more or less of each - Treviso, Castel Franco or Tardivo are fantastic varieties but if you struggle to find any of these then red or white chicory are great alternatives and easy to find
2 blood oranges, peeled, halved and thinly sliced
200g of fresh sheep’s or goats curd
- Whilst the lamb is cooking, prepare the salad.
- Place a griddle pan on a very high heat. Drizzle the salad leaves with a little olive oil, season with a pinch of sea salt and very quickly grill them, cut side down for about 30 seconds. You don’t want to cook the leaves too much, just char them to get a fantastic flavour.
- Spread the curd on the bottom of a serving dish and top it with the charred salad leaves.
- Carve the lamb into 6 and arrange them nicely amongst the leaves.
- Top with the sliced oranges and dress generously with the vinaigrette.