- 1 lamb cutlet, fat trimmed
- 1 slice white bread, crusts removed
- ½ lemon, zest only
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- salt and freshly ground black pepper
- 3 tbsp plain flour
- 2 free-range eggs, beaten
- 2 tbsp olive oil
- 25g/1oz butter
- 1 red onion, chopped
- 2 tbsp demerara sugar
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 4 baby fennel, trimmed and left whole
- ½ lemon, zest only
- 2 garlic cloves, skin-on and squashed
- Preheat the oven to 180C/350F/Gas 4.
- For the lamb, flatten the meat out with a meat hammer or rolling pin and set aside.
- Place the bread, lemon zest, herbs, salt and freshly ground black pepper in a food processor and pulse to breadcrumbs. Tip the mixture out onto a baking sheet.
- Dust the lamb with the flour, then dip into the beaten egg and then roll in the crumb mixture, patting gently to secure the crumbs to the meat.
- Heat the oil in an ovenproof frying pan and fry the lamb for 2-3 minutes on both sides, or until golden, then transfer to the oven. Cook for 5-6 minutes, or until golden-brown and cooked to your liking.
- For the onion jam, melt the butter in a small pan and gently fry the onion with the sugar for 3-4 minutes, or until softened. Add the balsamic vinegar and cook for 4-5 minutes, or until the mixture is thick and sticky.
- For the fennel, heat the olive oil in an ovenproof frying pan and fry the fennel with the zest and garlic for 2-3 minutes, then transfer to the oven. Cook for 6-8 minutes, or until the fennel is golden and tender.
- Spoon the onion jam onto a serving plate and place the panéed lamb on top. Serve the fennel alongside.