Lamb fillet with fennel salad and potato fondant

Served with a white balsamic vinegar glaze

Ingredients


  • 2 lamb fillets
  • 1 spring rosemary (chopped)
  • 1 clove garlic (chopped)
  • 2 tblsp grated parmesan
  • 1 fennel
  • olive oil
  • nutmeg
  • lemon zest
  • salt +pepper
  • 1 large potato
  • 1 cup beef stock
  • 2 tblsp white balsamic vinegar glaze
  • 3 baby onions

Method

  1. Marinate lamb in rosemary , garlic, parmesan and olive oil and season well (20mins)
  2. Slice fennel thinly, toss in some olive, lemon zest, grated nutmeg seasoning
  3. Make potato fondant by using cutting ring
  4. Fry in olive oil to get caramelise edge. Put in a few knobs of butter over the potato. Bake in oven for 30 minutes. Braise every 10 minutes
  5. Chargrill fennel on the hot griddle pan until you get a nice mash. Do the same on the other side. Put in the bowl, drizzle a bit more with olive oil. Cover and keep warm
  6. Make sauce with caramelised baby onion in olive oil. Put stock, reduce down by half and add in balsamic glaze. Cook for a further minute
  7. Pan fry lamb in hot pan with a little oil. 2 minutes each side then rest
  8. To serve sit fennel at the bottom then potato fondant and lamb on top. Drizzle with balsamic glaze on the side


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