Rack of Lamb With Roasted Fennel And Garlic
Published November 26, 1994
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 teaspoons olive oil
5 cloves garlic, 2 cloves minced, 3 cloves thinly sliced
1 tablespoon fennel seeds, crushed
2 teaspoons Dijon mustard
½ teaspoon freshly ground pepper, plus more to taste
1 rack of lamb, prepared by your butcher
3 medium-size fennel bulbs, trimmed and cut in half lengthwise, then across into ¼-inch-thick slices
¼ cup chicken broth, homemade or low-sodium canned
½ teaspoon salt, plus more to taste
Nutritional analysis per serving (4 servings)
16 grams carbs; 22 milligrams cholesterol; 199 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 6 grams fiber; 449 milligrams sodium; 7 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Combine 1 teaspoon of olive oil, the minced garlic, fennel seeds, mustard and ½ teaspoon of pepper in a small bowl. Rub the mixture over the back of the lamb. Set aside.
- Step 2
Place the fennel in a large, shallow roasting pan and toss with the sliced garlic, remaining olive oil, chicken broth, ½ teaspoon of salt and pepper to taste. Roast, tossing from time to time, for 35 minutes. Place the lamb over the fennel and roast until the lamb is medium-rare, about 30 minutes longer. Let stand for 10 minutes.
- Step 3
Carve the lamb. Season the fennel with additional salt and pepper to taste. Divide the lamb and the fennel among 4 plates and serve immediately.
Private Notes
Comments
Spectacular dinner for 2. Lamb, which was at room temperature, took about 20 minutes to cook (130 degrees). Local Hunterdon County lamb, very lean but I still removed almost all fat and silver skin, so tender, so delicious.
The recipe calls for cooking the fennel way too long. Perhaps it will work better for you if you have a roasting pan with a smaller surface area than mine, but I had to pull the lamb out in the middle of its roast in order to rescue the blackening fennel from underneath.
Thank you Es for your suggestions. I applied the mixture to the lamb as the meat was coming to room temperature. After adding the lamb to the roasting fennel slices, I watched the internal temperature of the lamb closely - I started checking at 20 minutes and in the end it took 25 minutes for ours to reach 130 degrees. After carving and plating, we added a drizzle of olive oil, squeeze of lemon, chopped parsley and a pinch of sea salt flakes. Incredibly easy, fabulous dish. Will make again.
Spectacular dinner for 2. Lamb, which was at room temperature, took about 20 minutes to cook (130 degrees). Local Hunterdon County lamb, very lean but I still removed almost all fat and silver skin, so tender, so delicious.