• 1 kg (2 lb) lamb fillet
  • 50 g (2 oz) fresh white breadcrumbs
  • 2 small fennel bulbs, trimmed and cut into thin wedges
  • 200 g (7 oz) podded broad beans
  • finely grated rind of 1 lemon, plus 1 tablespoon juice
  • 25 g (1 oz) chopped parsley, plus extra to garnish
  • 4 garlic cloves, crushed
  • 3 tablespoons extra virgin olive oil
  • 100 ml (3½ fl oz) dry white wine or chicken stock (see page 36 for homemade)
  • 2 tablespoons black treacle
  • salt and pepper
  • olive ciabatta, to serve

Cut the lamb fillet into 5 cm (2 inch) lengths, discarding any areas of excess fat. Place in a large bowl and add the breadcrumbs, fennel, broad beans, lemon rind, parsley and garlic. Mix the ingredients together well and turn into a casserole.

Mix the olive oil with the wine or stock, lemon juice and treacle and drizzle over the meat.

Cover the casserole and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 45 minutes.

Reduce the oven temperature to 160°C (325°F), Gas Mark 3. Turn the ingredients in the casserole, re-cover and return to the oven for a further 2 hours. Season to taste with salt and pepper and sprinkle with extra parsley. Serve with warmed olive ciabatta.

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