Lamb Fillet With Fennel

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 lb lamb fillet, sliced 1/4-inch thick
• 3 tablespoons virgin olive oil
• 2 tablespoons sambuca liqueur
• 1 large fresh fennel bulb, sliced
• 3 ounces gorgonzola, crumbled
• 2 tablespoons single cream
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• salt
• pepper

Recipe

• 1 trim any fat from the meat and slice 1/4" thick. place the meat between two pieces of cling film and beat with a meat mallet, to flatten out.
• 2 heat the oil in a heavy based pan and fry the meat in batches for 2 mins on each side. remove the meat from the pan and keep it warm.
• 3 stir the sambuca into the pan, stir well to remove all the bits from the bottom of the pan. add the fennel and cook for 3 minutes remove from pan and keep it warm.
• 4 reduce the heat and add the gorgonzola to the pan with the cream, stir till the cheese has melted and the sauce is smooth.
• 5 stir in the sage and thyme, season with salt and pepper.
• 6 serve with sauteed potatoes and broccoli.