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
- Marinate lamb in rosemary , garlic, parmesan and olive oil and season well (20mins)
- Slice fennel thinly, toss in some olive, lemon zest, grated nutmeg seasoning
- Make potato fondant by using cutting ring
- 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
- 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
- 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
- Pan fry lamb in hot pan with a little oil. 2 minutes each side then rest
- To serve sit fennel at the bottom then potato fondant and lamb on top. Drizzle with balsamic glaze on the side
