8 lamb cutlets, about 150 g (5 oz) each, trimmed and boned
450 g (1 lb) florence fennel, trimmed and sliced
10 ml (2 tsp) lemon juice
about 30 ml (2 tbsp) peanut oil
1 garlic clove, skinned and crushed
15 ml (1 tbsp) tomato puree
pinch of sugar
90 ml (6 tbsp) red wine
45 ml (3 tbsp) grated parmesan
12 black olives, halved and stoned
salt and freshly ground pepper
450 g (1 lb) florence fennel, trimmed and sliced
10 ml (2 tsp) lemon juice
about 30 ml (2 tbsp) peanut oil
1 garlic clove, skinned and crushed
15 ml (1 tbsp) tomato puree
pinch of sugar
90 ml (6 tbsp) red wine
45 ml (3 tbsp) grated parmesan
12 black olives, halved and stoned
salt and freshly ground pepper
method
1. Shape the lamb cutlets into rounds and secure with wooden cocktail sticks. Toss the fennel in the lemon juice.
2. Heat 30 ml (2 tbsp) oil with the garlic in a wok or large frying pan until smoky hot. Add the lamb and fry for about 4 minutes, until brown on all sides.
3. Stir in the fennel, adding more oil if necessary. Cook over a high heat for a further 4-5 minutes, stirring all the time, until the fennel begins to soften.
4. Add the tomato puree, sugar and red wine. Lower the heat, stir for 2-3 minutes, until well blended. Stir in the Parmesan and olives. Season and serve immediately.
2. Heat 30 ml (2 tbsp) oil with the garlic in a wok or large frying pan until smoky hot. Add the lamb and fry for about 4 minutes, until brown on all sides.
3. Stir in the fennel, adding more oil if necessary. Cook over a high heat for a further 4-5 minutes, stirring all the time, until the fennel begins to soften.
4. Add the tomato puree, sugar and red wine. Lower the heat, stir for 2-3 minutes, until well blended. Stir in the Parmesan and olives. Season and serve immediately.
serving amount
serves 4
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