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Photo of Marsala lamb with fennel and potatoes by WW

Marsala lamb with fennel and potatoes

14
Points
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Baby potato

500 g, halved

Fresh rosemary

2 tsp, chopped

Plain flour

2 tbs

Lamb French cutlet(s) or rack(s), raw

480 g, (Buy 12 x 50g), fat trimmed

Olive oil

2 tsp

Fennel bulb(s)

1 small, thinly sliced

Garlic

2 clove(s), thinly sliced

Red wine

100 ml, marsala

Salt reduced chicken stock

½ cup(s), (125ml)

Fresh chives

1 tbs, chopped

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Place potatoes and 2 tablespoons water in a microwave-safe dish. Microwave on High (100%), covered, for 3 minutes. Drain. Spread potatoes on prepared tray and lightly spray with oil. Sprinkle with rosemary and bake for 25 minutes or until golden and crisp.
  2. Meanwhile, place flour on a large plate. Toss lamb in flour, shaking off any excess.
  3. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking. Transfer to a plate.
  4. Heat remaining oil in same pan over medium heat. Cook fennel and garlic, stirring, for 5 minutes or until softened. Add marsala and stock and simmer for 2–3 minutes or until liquid has reduced by half. Add cutlets and simmer for 1 minute or until heated through and coated in sauce. Sprinkle with chives and serve with potatoes.

Notes

SERVING SUGGESTION: Wilted baby spinach leaves. Add it: 100g mushrooms (sliced) with fennel in Step 4. Swap it: Lamb for 4 x 125g lean veal leg steaks (fat trimmed).