provided by Sally James, an Australian award-winning author, chef, and televison presenter
500-600g lean lamb loin
1 tablespoon olive oil
freshly ground black pepper
¾ cup balsamic vinegar
1 tablespoon lemon juice
1 tablespoon sugar
1 sprig rosemary
1 plump bulb fennel
½ cup stock
2 cups chopped pumpkin
½ teaspoon nutmeg
pepper to taste
Preheat oven to 175ºC / 350º F.
To make glaze, pour all ingredients into a small saucepan and bring to boil. Reduce heat and simmer until mixture thickens to a thin sauce. Remove rosemary, cover and keep warm on a low heat.
Brush lamb with oil and season to taste with pepper. Heat a non-stick grill pan or fry pan and sear the lamb on all sides until browned. Transfer to an oven dish, cover with foil and bake 10-15 minutes or until cooked as desired. Allow to rest for 5 minutes before slicing.
While lamb is cooking, remove the outer leaves of the fennel and slice the bulb. Bring the stock to the boil and braise the fennel for 5-10 minutes, or until just starting to soften but still crisp. Keep warm.
Steam or microwave pumpkin, mash and season with nutmeg and pepper. Add a little of the fennel stock if you’d like it softer.
Slice the lamb and serve over the pumpkin and fennel. Drizzle with the glaze.
recipe compliments of d'Arenberg winery
screw cap wine