World Cuisine

Lamb with Fennel and Marsala

cook 20 mins
Ingredients
  • 3 tablespoons olive oil
  • 2 fennel bulbs, thinly sliced
  • 2 teaspoons chopped thyme leaves
  • 50 ml (2 fl oz) marsala
  • 100 ml (3 1/2 fl oz) double cream
  • 300 g (10 oz) frozen peas, defrosted
  • 1 garlic clove, finely chopped
  • 8 lamb cutlets, about 150 g (5 oz) each
Directions
  • Heat 2 tablespoons of the olive oil in a frying pan and sauté the fennel and thyme for 1–2 minutes, until tender.
  • Stir in the marsala, double cream and peas and simmer for 4–5 minutes.
  • Heat the remaining oil in another pan and fry the garlic and lamb cutlets for 3–4 minutes on each side, until brown.
  • Transfer the lamb cutlets to the vegetables and cook for a further 3–4 minutes, or until cooked to your liking.
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