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.
Perfect Lamb Rack 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.
35 minutes
Total Time
15 minutes
Prep Time
20 minutes
Cook Time
Overnight
Marination Time
4
Feeds
Ingredients
Method:
1
Remove lamb from the fridge 15 mins before cooking. 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.
2
Preheat your oven to 210˚C fan/ Gas mark 8 and place a griddle pan on a high heat.
3
Once the griddle is warm place the lamb lengthways along the griddle, 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, fat side up and put into the oven for approximately 5 minutes.
4
Turn the oven down to 160˚C fan/ Gas mark 3 and continue roasting for another 23 minutes.
5
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 fan/122˚F. If it is a little undercooked, return the meat to the oven for a few more minutes and repeat the process.
6
Remove the lamb from the oven and allow it to rest somewhere warm for 10 minutes.
7
To make the vinaigrette, thoroughly whisk all the ingredients together and reserve in the fridge until needed.
For the salad:
1
Whilst the lamb is cooking, prepare the salad.
2
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.
3
Spread the curd on the bottom of a serving dish and top it with the charred salad leaves.
4
Carve the lamb into 6 and arrange them nicely amongst the leaves.
5
Top with the sliced oranges, zest, oregano leaves and dress generously with the vinaigrette.
Ingredients
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