Agnello con Finocchio al Marsala

Agnello con Finocchio al Marsala

Lamb with Fennel and Marsala

After visiting the amazing Florio Company, one of the oldest producers of Marsala in Sicily, and tasting some of its rare vintages, I appreciated how suitable this strong wine was not only for making scaloppini and zabaglione but also for partnering with lamb. This dish could be made with rabbit or chicken, too. Leafy wild fennel grows in abundance in Sicily but it can be replaced here with bulb fennel. The combination of flavours is unusual but very good.

Serves 4

Agnello con Finocchio al Marsala
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  • 2 best end of neck lamb cutlets
  • Plain flour for dusting
  • Olive oil for frying
  • 1 garlic clove, finely chopped
  • 1 fennel bulb and its leaves, cut into small chunks
  • 1 glass of vintage dry Marsala
  • Salt and freshly ground black pepper


  1. Dust the lamb cutlets and flour, shaking of any excess. Heat a little olive oil in a large frying pan and fry the cutlets on both sides until brown. Remove from the pan and set aside. Add the garlic and fennel to the pan and fry for a few minutes, stirring. Add the Marsala and some salt and pepper, then return the cutlets to the pan. Cook gently for 15 minutes and then serve.