Fillet of Lamb with Fennel and Orange Sauce

For the lamb fillets with fennel and orange sauce, first stir together the marinade, pepper the meat and leave it in the marinade overnight.

Mix together ingredients for the sauce, heat and simmer over low heat for at least 40 minutes to reduce to a syrup.

Remove lamb tenderloin from marinade, salt and then sear briefly in butter on both sides.

Brush with the spice-honey sauce and place under the grill again briefly.

For the side dish, wash fennel bulbs, cut into bite-sized pieces and sauté in a pan with butter, cane sugar, salt and pepper. Saute until the vegetables are tender.

Arrange the fennel vegetables on a plate and arrange the grilled lamb fillets on top.

Preparation Tip:

Serve the lamb fillets with fennel and orange sauce with organic spelt rice or baguette.

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