Herb-Marinated Lamb Leg with Balsamic Radicchio & Olives

Method

1. Place the lamb leg in a large bowl. Drizzle generously with olive oil and squeeze the lemon juice over it. Add the garlic slivers, toss to coat, then cover and refrigerate overnight (or at least 8 hours).
2. Remove the lamb from the fridge 20 minutes before cooking to come to room temperature. Season each piece generously with salt and pepper.
3. Preheat the oven to 425°F (400°F fan) / gas mark 7.
4. Heat a large, heavy frying pan over high heat until very hot. Sear the lamb pieces on all sides until well browned, about 2-3 minutes per side.
5. Transfer the seared lamb to a baking tray and roast in the preheated oven for 15-20 minutes, depending on thickness. For medium-rare, aim for an internal temperature of 55-150°F.
6. Remove the lamb from the oven, tent loosely with foil, and let it rest for 10 minutes while you prepare the radicchio.
7. Cut the radicchio heads into thin wedges. Drizzle with a little olive oil and grill (on a grill pan or under the broiler) for about 5 minutes, turning once, until just wilted and lightly charred.
8. Transfer the grilled radicchio to a frying pan. Add the butter and balsamic vinegar, and cook over medium heat, stirring, until the radicchio softens and the sauce thickens slightly, about 2-3 minutes.
9. In a small bowl, combine the chopped olives with a drizzle of olive oil and a handful of chopped fresh parsley (if using). Season with salt and pepper to taste.
10. Slice the rested lamb against the grain into thick slices. Arrange on a platter with the balsamic radicchio and the olive-parsley mixture. Serve immediately.