Grilled escalope of lamb with fennel, olives and tomatoes



4 x 200g lamb leg escalopes (ask your butcher)

Handful chopped parsley

1 clove garlic

2 tablespoons red wine vinegar

4 tablespoons olive oil

100g mixed stoned olives

2 small bulbs fennel

2 small red onions

1 punnet cherry tomatoes, halved

Salt and pepper

Juice 1/2 lemon





Cut the fennel into 6 wedges, each through the root. Cook in boiling water with salt and lemon juice added, until just soft. Drain well and pat dry on kitchen paper.

Cut the onions into 6 wedges through the root.

Brush the lamb with a little oil and season with salt.

Brush the fennel and onions with oil.

Cook the lamb on the BBQ until cooked to your liking.

Mix the remaining oil, parsley and red wine together and add the lamb when cooked to rest.

Cook the onions until soft and then add the fennel and cook for a minute each side.

Slice the rested lamb.

Mix the juices with the olives and tomatoes.

Place on a platter with the onions and fennel. Serve the sliced lamb on top.