Rack of Lamb With Roasted Fennel And Garlic

5.0(39)

by Molly O'Neill

Dinner, One Pot, Roasts, Main Course

Servings

Four servings

Total time

1h 30m

Calories / serving

199 kcal

Ingredients (9)

serves

2 teaspoons olive oilolive-oil
5 cloves garlic, 2 cloves minced, 3 cloves thinly slicedgarlic
1 tablespoon fennel seeds, crushedfennel-seed
2 teaspoons Dijon mustarddijon-mustard
1/2 teaspoon freshly ground pepper, plus more to tastepepper
1 rack of lamb, prepared by your butcherrack-of-lamb
3 medium-size fennel bulbs, trimmed and cut in half lengthwise, then across into 1/4-inch-thick slices
1/4 cup chicken broth, homemade or low-sodium cannedchicken-broth
1/2 teaspoon salt, plus more to tastesalt

Instructions (3 steps)

01Preheat the oven to 400 degrees. Combine 1 teaspoon of olive oil, the minced garlic, fennel seeds, mustard and 1/2 teaspoon of pepper in a small bowl. Rub the mixture over the back of the lamb. Set aside.
02Place the fennel in a large, shallow roasting pan and toss with the sliced garlic, remaining olive oil, chicken broth, 1/2 teaspoon of salt and pepper to taste. Roast, tossing from time to time, for 35 minutes. Place the lamb over the fennel and roast until the lamb is medium-rare, about 30 minutes longer. Let stand for 10 minutes.

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Rich recipe — supports nutrition-aware planning.