Lamb With Fennel Sardinia Recipes

LAMB CHOPS WITH FENNEL AND TOMATOES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Toss the fennel and tomatoes with 2 tablespoons olive oil and season with salt and pepper. Spread the vegetables on the baking sheet, with the tomatoes cut-side up. Roast until the tomatoes are soft and the fennel is golden, about 30 minutes, turning halfway through.
• Meanwhile, cook the garlic in the remaining 1 teaspoon olive oil in a medium saucepan over medium heat until golden, about 3 minutes. Add the beans and 2 1/2 cups water and cook, stirring occasionally, until the liquid thickens, about 15 minutes. Stir in the oregano and parmesan, if desired.
• Heat a grill pan over medium-high heat. Season the lamb with salt and pepper and grill until marked on the bottom, about 4 minutes. Flip and cook until just firm to the touch, 4 to 5 more minutes for medium-rare. Divide the beans among plates and top with the lamb and roasted vegetables.

LAMB WITH FENNEL (SARDINIA)

Steps:

• Dredge the lamb cubes in the flour, mixed with salt and pepper.
• Brown the lamb well in a pan with 2 TB oil over medium high to high heat.
• Remove the lamb, and add the carrots, onions, and garlic and sauté until the onions are translucent.
• If the tomatoes are whole in the can, cut them in half inside the can with a sharp knife.
• Add the grape juice and the tomatoes and bring to a boil.
• Add the lamb and the fennel whites and bring back to a boil, reduce heat, cover and simmer for about an hour, or until the lamb falls apart with a fork.
• Garnish with the green fennel and serve with macaroni pasta.

SARDINIAN LAMB WITH SAUCE AND PASTA

Steps:

• Pre-heat oven to 325.
• In a food processor, combine 2 tbs of olive oil, salt, pepper, 2 large sprigs of rosemary leaves, garlic and process.
• Cut several deep slits into the meat and fill with the above mixture. Rub the rest of the mixture over the outside of the lamb.
• Heat a large, deep, oven proof baking pan to medium high heat and add 1 tbs. of olive oil.
• Brown the leg all over.
• Lift the meat and place the three large sprigs of rosemary beneath it.
• Add the tomatoes with juice, onions, peppers, salt and pepper to taste.
• Cover with foil and cook for 17 minutes per lb (medium rare).
• Remove meat from pan, cover with foil and let rest for 15 minutes.
• While the meat is resting, cook the pasta to one minute shy of the box instructions for al dente. Be sure to use lots of water and add a good amount of salt to the water once it comes to a boil.
• Place the sauce made with the lamb in a large pot over medium heat.
• A minute before the pasta is done, add 2 small ladles of the pasta water to the sauce if you think it is too thick.
• Drain the pasta and add to the sauce.
• Toss well, grate in some parmesan cheese and simmer for a minute or two.
• Place the pasta and sauce in a pretty family style serving platter.
• Add 2 tbs of olive oil and toss.
• Thinly slice the lamb and place on top of the pasta.
• Grate on a little more parmesan cheese and sprinkle with chopped fresh basil if you have it --.
• Enjoy!

RACK OF LAMB WITH ROASTED FENNEL AND GARLIC

Steps:

• Preheat 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.
• Place 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.
• Carve the lamb. Season the fennel with additional salt and pepper to taste. Divide the lamb and the fennel among 4 plates and serve immediately.

HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS

Steps:

• Pulse garlic, parsley, fennel seeds, and 1/2 cup fennel fronds in a food processor until very finely chopped. With motor running, slowly add 1/4 cup oil and process until smooth; season generously with salt and pepper (mixture should taste quite salty as this is the only seasoning meat will get). Rub parsley mixture all over lamb. Transfer to a roasting pan, cover, and chill at least 8 hours.
• Let lamb sit at room temperature 1 hour. Bring vinegar and honey to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened, 8-10 minutes. Set glaze aside.
• Place racks in lower third and middle of oven and preheat to 325°F. Toss fennel and carrots with remaining 1/4 cup oil in a medium bowl and arrange half around lamb in roasting pan; place remaining vegetables on a rimmed baking sheet.
• Roast vegetables on baking sheet on lower rack and lamb on middle rack until an instant-read thermometer inserted into the thickest part of lamb registers 100°F, about 1 hour.
• Increase oven to 450°F, brush roast with glaze, and continue to roast until an instant-read thermometer registers 120°F, 20-25 minutes longer. Transfer lamb to a cutting board and let rest 30 minutes before carving (temperature will rise to 140°F for medium-rare while lamb is resting).
• Continue to roast vegetables, tossing occasionally, until golden and tender, 20-25 minutes longer.
• Serve lamb with vegetables, topped with fennel fronds.
• DO AHEAD: Lamb can be rubbed with parsley mixture and vegetables can be prepped 1 day ahead. Cover separately and chill.