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.
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