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.