Chicory salad with roast leg of lamb recipe | Angela Hartnett

I am a firm believer in making life easier in the kitchen. You don't need to complicate things with too many accompaniments. Often all that's needed is a couple of quality ingredients, and they will do most of the work.

I have loved chicory since I was a child. It can be cooked, or eaten raw in a salad, added to salty ingredients such as capers and olives, or sweetened with orange and sugar. And it is in season from November to March, so now is the time to be eating it.

Serve this warm salad with lamb chops if you don't want to cook a whole leg of lamb on a week night. Chops are easy – put them in a pan with a touch of olive oil, or under the grill. They just need three minutes on either side. Or if you want something light, just have the salad on its own.


Serves 4

1kg piece of lamb leg, bone out
5 cloves of garlic
2 sprigs of rosemary
12 new potatoes, medium size
250ml olive oil
20ml red wine vinegar
1tsp coarse grain mustard
3 large chicory
1 tsp baby capers
5 anchovy fillets, roughly chopped
1 tbsp parsley, chopped
Salt and pepper

Preheat the oven to 210C (gas mark 7). Take the leg of lamb and place in an oven-proof dish. Lightly glaze with olive oil. Make about 10 incisions with a small knife and pierce the skin with garlic cloves and rosemary sprigs. Season with salt and pepper. Cook for an hour and 10 minutes (the normal guide for roasting is 30 mins per pound, or 450g, in weight).

While the lamb is cooking, prepare the salad. Put the new potatoes (with the skin on) in salted water, bring to the boil and simmer for 15 to 30 minutes, until a knife can easily pierce them. While they are cooking, make a vinaigrette with the oil, vinegar and mustard.

As soon as the potatoes are ready, drain, slice and season them with a few tablespoons of the vinaigrette (reserve the rest for the chicory). Leave out at room temperature. When the lamb is ready, remove from the oven and allow to rest for 10 minutes. For pink lamb, place a skewer in the centre, then press against the meat. If the juices run pink, it's nice and rare.

Slice the chicory into wedges and mix with the potatoes. Then add the capers, anchovies, parsley and the rest of the vinaigrette and place in a large bowl. Check seasoning and add more if you feel that it needs it. Remember that anchovies and capers are quite salty. Serve with the sliced lamb or chops.

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