Marsala lamb with fennel and potatoes
500 g, halved
2 tsp, chopped
Lamb French cutlet(s) or rack(s), raw
480 g, (Buy 12 x 50g), fat trimmed
1 small, thinly sliced
2 clove(s), thinly sliced
100 ml, marsala
Salt reduced chicken stock
½ cup(s), (125ml)
1 tbs, chopped
2 x 3 second spray(s)
- 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.
- Meanwhile, place flour on a large plate. Toss lamb in flour, shaking off any excess.
- 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.
- 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).