“Inspired by the authentic Roman cooking of Anna Dente, this dish reflects the Romans’ love of meat and all things sweet.”
– Gino
Serves 6
INGREDIENTS
– 12 lamb cutlets, french-trimmed
– 1 tablespoon olive oil
– Salt and pepper to taste
For the dressing:
– 1 teaspoon honey
– Juice of lemon
– 3 tablespoons extra virgin olive oil
– 1 tablespoon freshly chopped flat leaf parsley
For the salad:
– 2 small fennel bulbs
– 12 wafer-thin slices of pancetta
For the sauce:
– 3 tablespoons honey
– 2 fresh rosemary sprigs
DIRECTIONS
First make the dressing. Mix the honey and lemon juice together in a bowl, then gradually whisk in the olive oil and 1 teaspoon of water. Stir in the parsley and season to taste.
To make the salad, finely slice the fennel and place in a bowl. Tear the pancetta, add to the bowl and drizzle over the dressing. Set aside.
Heat a griddle pan on a high heat. Drizzle the cutlets with olive oil and season with salt and pepper. Griddle for 1–2 minutes on each side, depending on thickness. Leave to rest for a couple of minutes on a plate.
To make the sauce, warm the honey and rosemary in a small pan on a low heat for 2 minutes. Season with black pepper.
Place the salad in the centre of your plate, then place 2 cutlets on top. Drizzle over the honey sauce and serve.
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