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Paneed lamb with onion jam and roasted baby fennel

A home-style Paneed lamb with onion jam and roasted baby fennel made with White Bread Crusts Removed, Plain Flour, Olive Oil, Demerara Sugar, and Balsamic Vinegar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 slice
• 3 tbsp
• 2 tbsp
• 2 tbsp
• 3 tbsp
• 2 tbsp

Method (preview)

1. 1

   Place the bread, lemon zest, herbs, salt and freshly ground black pepper in a food processor and pulse to breadcrumbs.

2. 2

   Tip the mixture out onto a baking sheet.

3. 3

   Heat the oil in an ovenproof frying pan and fry the lamb for 2-3 minutes on both sides, or until golden, then transfer to the oven.

4. 4

   Cook for 5-6 minutes, or until golden-brown and cooked to your liking.

5. 5

   For the onion jam, melt the butter in a small pan and gently fry the onion with the sugar for 3-4 minutes, or until softened.

6. 6

   Add the balsamic vinegar and cook for 4-5 minutes, or until the mixture is thick and sticky.

7. 7

   For the fennel, heat the olive oil in an ovenproof frying pan and fry the fennel with the zest and garlic for 2-3 minutes, then transfer to the oven.

8. 8

   Cook for 6-8 minutes, or until the fennel is golden and tender.

9. 9

   Spoon the onion jam onto a serving plate and place the panéed lamb on top. Serve the fennel alongside.