LAMB WITH BRAISED FENNEL AND SALSA VERDE
A nice and easy cut to share - simply cut the racks and serve. The braised fennel will take some time so plan ahead!
Ingredients
For the Fennel:
3 large fennel bulbs
2 Garlic Cloves, peeled
1 teaspoon Farro whole fennel seeds
Salt and Pepper
2 cups white wine
500ml Farro vegetable stock
For the Lamb:
2 Lamb Racks - allows for 14 racks - 3 per person
Oil for cooking
Salt and Pepper
For the Salsa Verde:
1 bunch Basil leaves
1 bunch mint leaves
1/2 cup Frozen Peas, defrosted
1 bunch Italian parsley
2 tablespoons Capers, well rinsed
2 Anchovies
Juice of 1 lemon
5-6 tablespoons extra virgin olive oil
Salt and Pepper to taste
Method
Preheat oven to 160C
To braise the fennel, slice the bulbs into thirds or quarters depending on the size of the bulb
Wash well and place in a baking dish along with the other ingredients
Place a piece of baking paper over the fennel then cover tightly with tin foil ensuring all edges are tight and sealed
Cook for 1 1/2 hours or until the fennel has softened. The fennel can be cooked ahead of time, then reheated in a hot pan to brown a little
Allow to cool with a small vent on the side of the baking tray and be careful as a lot of steam will be released
Increase the oven to 200C
Oil and season the racks of lamb well
Heat an oven proof heavy fry pan with a little high heat cooking oil until just smoking and then add the racks, skin down and cook on each side for 3-4 minutes or until well browned
Turn the racks over and arrange so they fit in the pan and place in the oven to cook for a further 10-12 minutes or until cooked to your liking
Remove from the oven and cover loosely with foil to rest while you make the salsa verde
In a food processor pulse all ingredients to a paste adding the olive oil as needed. Taste and adjust the seasoning, adding more lemon or salt as needed
Scrape out into a bowl to serve alongside the lamb and fennel
Cut the lamb racks into portions and serve alongside the braised fennel with the salsa verde