Lamb baked on figs and fennel

Serves 4
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Indy Lifestyle Online

4 baby or small fennel bulbs, sliced
6 figs, halved
2tbsp olive oil
Sea salt and cracked black pepper
1/4 cup (2fl oz) white wine vinegar
2tbsp brown sugar
2 x 6-cutlet lamb racks, trimmed

4 baby or small fennel bulbs, sliced
6 figs, halved
2tbsp olive oil
Sea salt and cracked black pepper
1/4 cup (2fl oz) white wine vinegar
2tbsp brown sugar
2 x 6-cutlet lamb racks, trimmed

Preheat the oven to 200C (390F). Line a baking tray with baking paper. Place the fennel and figs on the tray. Combine the oil, salt, pepper, vinegar and sugar, pour over the fennel and figs and bake for 10 minutes. Sprinkle the lamb with salt and pepper and add to the pan. Cook for a further 20 minutes or until the lamb is cooked to your liking. To serve, place the fennel mixture on serving plates, slice the lamb into cutlets, place on the fennel, then spoon over the pan juices.

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