Rack of lamb with fennel and tomatoes
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 416, total fat 17 G., saturated fats 4 G., proteins 30 G., carbohydrates 35 G., fiber 11 G., cholesterol 62 mg, sodium 442 mg, sugar 0 G.
Calories 416, total fat 17 G., saturated fats 4 G., proteins 30 G., carbohydrates 35 G., fiber 11 G., cholesterol 62 mg, sodium 442 mg, sugar 0 G.
Tender bone-in lamb chops require no marinating and are incredibly juicy and delicious when pan-fried. Ask your butcher to trim the ribs for a sophisticated, restaurant-style look. Serve the rack of lamb with roasted fennel and tomatoes, and serve with quick-roasted beans with oregano and Parmesan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 lamb chops on trimmed ribs, weighing 140g each (trim excess fat)
- 1 medium fennel root, trimmed and cut into 8 wedges
- 4 plum tomatoes, halved lengthwise (cores removed)
- 2 tbsp + 1 tsp olive oil
- 2 cloves garlic, crushed
- 2 x 14 oz cans cannellini beans or lima beans, rinsed
- 2 tablespoons chopped fresh oregano or parsley
- 2 tbsp grated Parmesan (optional)
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Cooking the dish according to the recipe:
- Preheat oven to 220°C (425°F). Place the vegetables on a baking sheet, with the tomatoes cut-side up. Bake until the tomatoes are soft and the fennel is golden, about 30 minutes, stirring halfway through.
- Meanwhile, in a medium saucepan over medium heat, sauté the garlic in the remaining 1 teaspoon of olive oil until golden brown, about 3 minutes. Add the beans and 2.5 cups of water and cook, stirring occasionally, until the liquid thickens, about 15 minutes. Stir in oregano and Parmesan cheese, if desired.
- Heat a grill pan over medium-high heat. Season the lamb with salt and black pepper and grill until well-marked on the bottom, about 4 minutes.
- Flip and cook until the patties are firm, another 4-5 minutes for medium-rare. Divide the beans among plates and top with the lamb and roasted vegetables.
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