lamb roasted on fennel and figs
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lamb roasted on fennel and figs
  • 4 baby or small fennel bulbs, sliced
  • 6 figs, halved
  • 2 tablespoons olive oil
  • sea salt and cracked black pepper
  • ¼ cup (60ml) white wine vinegar
  • 2 tablespoons brown sugar
  • 2 x 6-cutlet lamb racks, trimmed