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 scaloppine 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.