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