Gino Lamb cutlets with honey sauce and fennel salad in Rome on Gino’s Italian Escape

Gino D’Acampo cooks lamb cutlets with honey sauce and fennel salad dish in Rome with the iconic Colosseum in the back ground on Gino’s Italian Escape.

Gino says: “Inspired by the authentic Roman cooking of Anna Dente, this dish reflects the Romans’ love of meat and all things sweet.”

The ingredients are: 12 lamb cutlets, french-trimmed, 1 tablespoon olive oil, Salt and pepper to taste.

For the dressing: 1 teaspoon honey, Juice of lemon, 3 tablespoons extra virgin olive oil and 1 tablespoon freshly chopped flat leaf parsley.

For the salad: 2 small fennel bulbs and 12 wafer-thin slices of pancetta.

For the sauce: 3 tablespoons honey and 2 fresh rosemary sprigs.