Produced by:
Recipe Highlights:
- High-Quality Protein: Lamb cannon is a rich source of complete protein, aiding muscle repair, hormone production, and overall body function.
- Rich in Healthy Fats: The combination of olive oil, butter, and lamb provides a balance of saturated and monounsaturated fats to help support energy and cell health.
- Gut-Friendly Probiotics: Hung yoghurt offers beneficial probiotics that help promote a healthy digestive system and support immune function.
- Vitamin C and Antioxidants: Lemon juice and fresh herbs like bronze fennel add a burst of vitamin C and antioxidants, helping to reduce inflammation and support skin health.
Keywords:
Lunch, Dinner, Lettuce
Elegant and full of bold, rustic charm, this Cannon of Lamb recipe is a celebration of rich flavours and refined technique. Succulent lamb cannon is seared to perfection with rosemary, garlic, and butter, creating a tender, flavour-packed centrepiece. A crisp iceberg lettuce cup holds a cool, creamy base of hung yoghurt, topped with a golden sauté of lamb belly bacon and sweet onion, finished with a splash of lemon for balance. Garnished with delicate bronze fennel, this dish beautifully contrasts smoky, savoury warmth with fresh, cooling elements—making it a standout plate worthy of any special occasion.
Ingredients
- 200g lamb cannon
- 1 sprig rosemary
- ½ garlic bulb
- 20g butter
- 1 tbsp olive oil
- 100g lamb belly bacon
- 1 brown onion, diced
- 4 tbsp yoghurt, hung
- Handful bronze fennel
- Iceberg lettuce cup
- Juice of 1 lemon
Method:
- Over medium heat, add your oil, and lamb and seal the first side while seasoning generously.
- As your turn the lamb add in your butter, garlic and herbs and cook until pink.
- While the lamb is resting, in the same pan add your lamb bacon and onion and sauté until nicely golden, then remove the lamb and cool. Add lemon juice to bacon in a pan.
- Place your lettuce cup on the plate and fill with your hung yoghurt, top with your bacon mix and garnish with fennel.