Marsala lamb with fennel and potatoes
12
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Baby potatoes
500 g, halved
Fresh rosemary
2 tsp, chopped
Plain flour
2 tbs
Lamb Frenched cutlet or rack, raw
480 g, (Buy 12 x 50g), fat trimmed
Olive oil
2 tsp
Fennel
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.
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