Name: Lamb cutlets with galliano and fennel jam
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Galliano and fennel jam; 2 tablespoon butter; 3 tablespoon extra virgin olive oil; 2 large bulbs fennel, tops removed, cut in half and thinly sliced; 2 tablespoon white wine vinegar; 100 millilitre galliano l'autentico; Crumbs; 2 tablespoon butter; 6 tablespoon breadcrumbs such as panko; 3 tablespoon red wine vinegar; 1/2 teaspoon dried tarragon; 1 clove garlic, finely chopped; 80 millilitre extra virgin olive oil; 2 tablespoon flat-leaf parsley, chopped; Cutlets; 16 lamb cutlets, trimmed; 2 tablespoon extra virgin olive oil

Ingredients

Galliano and fennel jam

2 tablespoon butter

3 tablespoon extra virgin olive oil

2 large bulbs fennel, tops removed, cut in half and thinly sliced

2 tablespoon white wine vinegar

100 millilitre galliano l'autentico

Crumbs

2 tablespoon butter

6 tablespoon breadcrumbs such as panko

3 tablespoon red wine vinegar

1/2 teaspoon dried tarragon

1 clove garlic, finely chopped

80 millilitre extra virgin olive oil

2 tablespoon flat-leaf parsley, chopped

Cutlets

16 lamb cutlets, trimmed

2 tablespoon extra virgin olive oil

Method

1.Melt the butter in a saucepan over medium heat until sizzling then add oil, toss in the fennel and mix well. Turn heat to low, add the vinegar and galliano and sweat for 12-15 minutes until soft. Season and set aside.

2.To make crumbs, heat butter on medium heat in a large saucepan until sizzling, add breadcrumbs and cook for 1 minute or until golden. Add vinegar, mix well and transfer to a food processor. Add tarragon and garlic and pulse. Gradually add oil and blend until well combined. Fold in parsley, season to taste and set aside.

3.Brush cutlets with oil on both sides and season. Preheat a large frying pan on high heat. When hot, cook cutlets for 2 minutes or so on each side, depending on preferred doneness (you may have to do this in two batches). Rest cutlets on a chopping board.

4.To serve, arrange each cutlet on a spoonful of galliano and fennel jam and top with crumbs.

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Ingredients

Method

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