Rack of Lamb with Fennel, Sausage, Bacon and Thyme FlowersTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 20 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:80.9 kcal
Proteins:6.4 g
Fats:3.6 g
Carbohydrate:6.3 g
Fibers:2.3 g
Sugar:0.2 g
Cholesterol:18.5 mg
Sodium:52.7 mg
Calcium:38.2 mg
Energy:622 kcal
Proteins:49 g
Fats:27.8 g
Carbohydrate:48.7 g
Fibers:17.8 g
Sugar:1.8 g
Cholesterol:141.9 mg
Sodium:405.4 mg
Calcium:293.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
800
g
rack of lamb
50
g
garlic dry sausage, thinly sliced
50
g
small bacon bits
4
bulbs of fennel
1/2
sweet onion
45
ml
mild flavorful olive oil, preferably from haute provence
1
sprig of thyme
2
ml
small pinch of thyme flowers
2
ml
small pinch of ground cumin, salt and pepper
METHOD
- Quarter the fennel bulbs, remove the cores and slice the leaves thinly. Cook in 1 liter (4 cups) of boiling salted (20 g / 4 tsp.) water for 6 minutes; drain, refresh in ice water and drain again.
- Cut the sausage into thin strips.
- Place the rack of lamb, seasoned with salt and pepper, in a baking dish with 1 tbsp. olive oil, a crushed clove of garlic (unpeeled), and two sprigs of thyme.
- Roast for 12 minutes in a hot oven (200°C / 400°F).
- Remove from the oven; let the meat rest on a rack covered with a sheet of aluminum foil.
- In a saucepan, sweat the minced onion with the bacon in 2 tbsp. hot olive oil. When the onion is lightly colored, add the sausage, then the fennel, thyme flowers and cumin. Cook gently for 5 minutes.
- Meanwhile, reheat the lamb for 5 minutes in a hot oven. Serve hot, accompanied by the vegetables.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
