Ingredients
DRESSING:--
3 tbsp flat leaf parsley
2 tbsp extra virgin olive oil
juice of 1 lemon
1 tsp SIDS SALT & PEPPER
2 tbsp water
1 fennel bulb
LAMB:--
4 lamb cutlets
3 slices pancetta
2 tbsp olive oil
2 sprigs fresh rosemary, leaves removed
1 tbsp bush honey
Directions
Whisk together olive oil, lemon and SIDS SALT & PEPPER. Drizzle in water until dressing becomes creamy. Add parsley and whisk again. Slice the fennel bulb and toss in the dressing.
Remove the rosemary leaves and fry briefly in oil. Add cutlets and fry until just brown then remove from pan to rest. Add honey to pan with rosemary & oil. Mix together to caramelize.
On a serving plate, place fennel salad and wrap in the pancetta. Place cutlets against the salad with the bone vertical. Drizzle with rosemary sauce.
