Lamb with Olive Tapenade & Radicchio
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.
For 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.
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.
To make the vinaigrette, thoroughly whisk all the ingredients together and reserve in the fridge until needed.
For the salad: