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.

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

500 millilitres vegetable stock

FOR THE LAMB

2 Lamb Rack 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