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Photo of Marsala lamb with fennel and potatoes by WW

Marsala lamb with fennel and potatoes

Total Time
40 min
10 min
30 min


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


1 small, thinly sliced


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)


  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.


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).