Grilled Lamb with Braised Fennel
Grilled Lamb with Braised Fennel

Ingredients

Method

  • 2 x 225g lamb leg steaks
  • Salt and pepper
  • For the Marinade
  • 2 tbsp oil
  • 2 chopped garlic cloves
  • 2.5cm piece of ginger, grated
  • 1 tbsp honey
  • 6 tbsp soy sauce
  • 3 tbsp olive oil
  • For the Fennel
  • 2 tbsp olive oil
  • 2 fennel bulbs, quartered
  • 1 tsp fennel seeds
  • 2 lemons, juice only
  • 125ml pastis
  • Marinade the meat by adding the steaks to a bowl with all of the marinade ingredients. Leave in the fridge for at least an hour. Preheat the oven to 200C.
  • Heat the oil in a frying pan, and add the fennel and fennel seeds. Cook for 4 minutes on each side until the bulbs are golden, then pour in the pastis and reduce by half. Add the lemon juice, 125ml of water, and reduce by half again, before seasoning with salt and pepper. Transfer to the oven for 20 mins, until the fennel is very tender.
  • Cook the lamb steaks on a griddle pan for 3-4 minutes on each side, or until cooked to your liking. Remove from the pan, season well, and leave to rest. Serve the meat sliced on a bed of braised fennel, and drizzle with pan juices. Yum!
30 mins
4 serving
This recipe pairs perfectly with the Brave New Wine 'Pi Oui' Pinot Noir 2020 from Porongorup, Australia.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box