Rack of Lamb With Roasted Fennel And Garlic
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons olive oil
- 5cloves garlic, 2 cloves minced, 3 cloves thinly sliced
- 1tablespoon fennel seeds, crushed
- 2teaspoons Dijon mustard
- ½teaspoon freshly ground pepper, plus more to taste
- 1rack of lamb, prepared by your butcher
- 3medium-size fennel bulbs, trimmed and cut in half lengthwise, then across into ¼-inch-thick slices
- ¼cup chicken broth, homemade or low-sodium canned
- ½teaspoon salt, plus more to taste
Nutritional analysis per serving (4 servings)
199 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 7 grams protein; 449 milligrams sodium
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.
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.