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Spring Lamb Saute for the 5:2 Diet

Course Lunch
Cuisine British
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Fiona maclean


  • 1 Lemon
  • 1 handful Fresh Rosemary or Thyme
  • 200 g lamb fillet or four small lean cutlets
  • 2 Shallots peeled and finely sliced
  • 250 g Asparagus trimmed
  • 50 ml Dry white wine substitute stock or bouillon if you prefer
  • 1 head Fennel trimmed and sliced finely


  1. Dry fry the shallots and fennel over a low heat until the edges start to caramelise and the vegetables are softened
  2. Add in the lamb and seal on all sides
  3. Add in the white wine and lemon juice and cover the saute pan
  4. Cook for 8-10 minutes on a gentle heat
  5. Add the asparagus, cover and cook for a further 2 minutes
  6. Serve