“Muhammad Ali’s favourite meal from his personal chef of six years – this recipe is a proper piece of history. Juicy, blushing lamb pairs beautifully with the smokiness of this classic side dish. Utterly delicious. ”
Cooks In1 hour 30 minutes to 3 hours plus marinating & resting
Remove all the fat from the lamb – you can do this by hand: simply tear off the sinew and trim with a sharp knife, or ask your butcher to do it for you.
Pick and finely chop the rosemary, then peel and chop the garlic as finely as you can. Add a pinch of sea salt and mince it all with the back of your knife. Scrape into a bowl, then muddle in the Worcestershire sauce, mustard, 3 tablespoons of oil and a pinch of black pepper.
Rub the marinade all over the lamb (avoiding the bones), then leave to marinate for at least 2 hours.
To make the collard greens, put the chicken leg (if using) into a large pan with 1 litre of boiling water and simmer gently for 1 hour 30 minutes, or until the meat is falling off the bone. Reserving the broth, remove the chicken leg, leave to cool slightly, then shred the meat, discarding any bones or wobbly bits.
Wash the greens, then shred into rough 2cm pieces, discarding any stalks.
Peel and roughly chop the onion, and peel and finely slice the garlic, then place in a large pan with 2 tablespoons of oil and the shredded meat (if using). Cook for 6 minutes, or until softened, stirring regularly.
Add the greens and cook for a further 6 minutes, or until just wilted – you may need to work in batches. Pour over the stock (or use the equivalent volume of reserved broth), cover and simmer for a final 6 minutes, then season to perfection.
Preheat the oven to 200°C/400°F/gas 6. Place a large ovenproof frying pan over a high heat, then sear the lamb for 2 minutes, or until golden all over, turning regularly. Transfer to the oven and cook for 15 minutes, or until blushing pink on the inside and gnarly on the outside.
Rest the lamb for 5 minutes, then slice into chops and plate up with the collard greens. Delicious served with scalloped potatoes.
Feel free to use a free-range smoked turkey leg instead of the chicken here, if you’d prefer.