Ingredients
Method
1.Preheat oven to 220°C. Line an oven tray with baking paper.
2.Cook potatoes in a small saucepan of boiling water for 10 minutes or until tender; drain. Place potatoes on oven tray; crush with a potato masher. Drizzle with half the oil, sprinkle with half the fennel seeds and half the rosemary. Season with ground black pepper. Bake for 30 minutes or until browned and crisp.
3.Meanwhile, coat lamb in remaining oil; sprinkle with remaining fennel seeds and rosemary. Heat an oiled grill plate (or grill or barbecue) over medium-high heat; cook cutlets for 3 minutes each side or until browned and tender. Transfer to a plate; drizzle with honey and half the juice. Cover; stand for 5 minutes.
4.Heat a large frying pan over high heat, add the water, cavolo nero and sprouts; cook, stirring, for 2 minutes or until vegetables are just tender. Toss through vinegar and the remaining juice.
5.Serve cutlets and potatoes with vegetables.
Use a mandoline or a V-slicer to thinly slice the brussels sprouts. If brussels sprouts are not in season, try making the salad with thinly sliced broccoli or shredded cabbage. Silver beet or kale can be substituted for cavolo nero.
Note
