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Paneed Lamb with Onion Jam and Roasted Baby Fennel

Breaded lamb cutlet served with sticky balsamic red onion jam and tender roasted baby fennel with garlic.

DinnerQuickLambFennelOnion Jam
Estimated Nutrition
Calories
1185.4
kcal / serving
1185.4 kcal total
Carbs
54.8g
per serving
54.8 g total
Fat
88.2g
per serving
88.2 g total
Protein
42.5g
per serving
42.5 g total
Cook Time
25
minutes
Serves
1
person
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
29.6
ml
Demerara Sugar
CondimentsSauces
44.4
ml
Balsamic Vinegar
Dairy
2
piece
Eggs
free-range, beaten
25
g
Butter
unsalted
Fruits
0.5
piece
Lemon
zest only
0.5
piece
Lemon
zest only
GrainsCereals
1
slice
White Bread
crusts removed
44.4
ml
Plain Flour
for dusting
Meat
1
piece
Lamb Cutlet
fat trimmed
NutsSeeds
14.8
ml
Rosemary
freshly chopped
14.8
ml
Thyme
freshly chopped
1
1
Salt
to taste
1
1
Black Pepper
freshly ground
OilsFats
29.6
ml
Olive Oil
for frying lamb
29.6
ml
Olive Oil
for fennel
Vegetables
1
piece
Red Onion
chopped
4
piece
Baby Fennel
trimmed and whole
2
piece
Garlic Cloves
skin-on and squashed

Method

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