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
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