Dinner Gino D'Acampo Salads

Lamb cutlets in honey sauce, with fennel salad

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

Serves 6


– 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
– 1 tablespoon freshly chopped flat leaf parsley

For the salad:

– 2 small fennel bulbs
– 12 wafer-thin slices of pancetta

For the sauce:

– 3 tablespoons honey
– 2 fresh rosemary sprigs


First make the dressing. Mix the honey and lemon juice together in a bowl, then gradually whisk in the olive oil and 1 teaspoon of water. Stir in the parsley and season to taste.

To make the salad, finely slice the fennel and place in a bowl. Tear the pancetta, add to the bowl and drizzle over the dressing. Set aside.

Heat a griddle pan on a high heat. Drizzle the cutlets with olive oil and season with salt and pepper. Griddle for 1–2 minutes on each side, depending on thickness. Leave to rest for a couple of minutes on a plate.

To make the sauce, warm the honey and rosemary in a small pan on a low heat for 2 minutes. Season with black pepper.

Place the salad in the centre of your plate, then place 2 cutlets on top. Drizzle over the honey sauce and serve.

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