adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Racks of lamb with fennel, onion & chilli
Racks of lamb with fennel, onion & chilli
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 46.80 gm wholegrain mustard
  • 2 tsp finely chopped fresh rosemary
  • Salt & freshly ground black pepper
  • 2 racks of lamb (with 3 cutlets each), excess fat trimmed
  • 1 red onion, halved, thinly sliced
  • 1 large (about 490g) fennel bulb, trimmed, tough outer leaves removed, halved lengthways, sliced crossways
  • 2 garlic cloves, crushed
  • 62.50 ml roughly chopped fresh continental parsley
  • 2 fresh red banana chillies, halved, deseeded, sliced crossways
  • 1/4 bunch (about 70g) watercress, stems trimmed, washed, dried
Instructions:
  • Preheat your oven to 190°C. Mix mustard and rosemary in a small bowl, season with salt and pepper. Evenly spread the mustard mixture over the top of the lamb racks. Place the racks crust-side up in a small roasting pan, then roast in the oven for 20 minutes for medium doneness. Let it rest for 5 minutes, covered with foil, before serving.
  • Heat oil in a medium frying pan over medium-high heat. Saute onion for 3 minutes until softened. Reduce heat to medium-low, add fennel and garlic, and cook for 10 minutes until fennel is soft. Mix in parsley, chillies, salt, and pepper. Cook for 2 more minutes until chillies are soft.
  • Separately arrange the watercress and fennel on serving plates. Cut the lamb rack into cutlets and place on top of the watercress. Serve immediately for a delicious meal.

Similar Recipes