1 teaspoon fennel seed
1 head of sliced fennel
1 lamb strip loin, trimmed of all fat
2 red sliced onions
1 teaspoon sugar (5g)
1 tablespoon Scotch
1 oz (50g) butter
Salt and pepper
Pinch of rosemary
1 1/4 pints (850ml) lamb stock
1 teaspoon (5g) tomato puree
1 oz (25g) diced cold butter
To make the Scotch sauce:
1) Put the lamb stock into a pot. Place over a high heat and reduce to 1/4 pint
2) In a small pot, warm the tomato puree with 2 tablespoonfuls of the reduced stock, stir until smooth; add more stock if necessary
3) Add Scotch whisky, whisk in the diced butter
4) Slice the medallions of lamb from the loin, flatten slightly and sprinkle with rosemary and season.
To make the marmalade
5) Saute the red onion, fennel and fennel seed in 1 oz butter over a low heat until soft
6) Add sugar and cook for one minute. Remove from the pan and keep warm.
7) Melt the rest of the butter in pan. Quickly fry the lamb for one minute on each side. Remove from pan and keep warm.
8) Quickly fry the courgettes until just hot, then slice into thin shoelace strips. Put a swirl of courgettes in the centre of a warm plate, place four medallions around the outside and fill the spaces in between with the marmalade.
9) Serve with the Scotch sauce.
(Source: Glenmorangie Malt Whisky)