Leg of lamb with olive sauce and radicchio salad
- Preheat oven to 200⁰C.
- 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 200⁰C, reduce heat to 170⁰C 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.