For ➍1 ts fennel seed
1 head of sliced fennel
2 zucchini
1 lamb strip loin (750 g), trimmed of all fat (or 4 medaillons)
2 red sliced onions
1 ts sugar (5g)
1 tbs Scotch malt whisky
50 g butter
salt & pepper
pinch of rosemary
8.5 dl lamb stock
1 ts tomato puree
25 g diced cold butter
Make the Scotch whiskey sauce. Put the lamb stock into a pot. Place over a high heat and reduce to 1.7 dl.
In a small pot, warm the tomato puree with 2 tbs of the reduced stock, stir until smooth; add more stock if necessary.
Add Scotch whisky & whisk in 25 g of diced cold butter.
Slice the medallions of lamb from the loin, flatten slightly and sprinkle with rosemary and season.
Make the marmalade. Sauté the red onion, fennel and fennel seed in 25 g butter over a low heat until soft.
Add sugar and cook for 1 m. Remove from the pan and keep warm.
Melt the rest of the butter, 25 g in pan. Quickly fry the lamb for 1 m on each side. Remove from pan and keep warm.
Quickly fry the courgettes until just hot, then slice into thin shoelace strips. Put a swirl of courgettes in the centre of a warm plate, place four medallions around the outside and fill the spaces in between with the marmalade.
Serve with the Scotch sauce.
In a small pot, warm the tomato puree with 2 tbs of the reduced stock, stir until smooth; add more stock if necessary.
Add Scotch whisky & whisk in 25 g of diced cold butter.
Slice the medallions of lamb from the loin, flatten slightly and sprinkle with rosemary and season.
Make the marmalade. Sauté the red onion, fennel and fennel seed in 25 g butter over a low heat until soft.
Add sugar and cook for 1 m. Remove from the pan and keep warm.
Melt the rest of the butter, 25 g in pan. Quickly fry the lamb for 1 m on each side. Remove from pan and keep warm.
Quickly fry the courgettes until just hot, then slice into thin shoelace strips. Put a swirl of courgettes in the centre of a warm plate, place four medallions around the outside and fill the spaces in between with the marmalade.
Serve with the Scotch sauce.
