Rack of lamb roasted on a bed of fennel and figs

Crispy roasted crushed baby potatoes

Rack of lamb roasted on a bed of fennel and figs is a dish full of refreshing earthy flavours that go beautifully with melt-in-your-mouth meat. The lamb is pink and tender, while the figs bring a sweet fruitiness. A great dish for entertaining. 

Rack of lamb roasted on a bed of fennel and figs

Serves: 4
Cooking Time: 50 mins

Ingredients

  • 4 baby fennel bulbs, sliced
  • 6 figs, halved
  • 30ml (2 tbsp) olive or avocado oil + extra, for frying
  • sea salt and freshly ground black pepper, to taste
  • 60ml (¼ cup) white wine vinegar
  • 30ml (2 tbsp) brown sugar
  • 2 x 6-cutlet lamb racks, trimmed
  • microherbs, to serve

Instructions

1

Preheat the oven to 190°C.

2

Line a baking tray with non-stick baking paper. Place the fennel and figs on the tray.

3

Combine the oil, salt, pepper, vinegar and sugar. Pour the mixture over the fennel and figs, and bake in the preheated oven, about 10 minutes.

4

Heat a frying pan with a little oil over medium-high heat and seal the racks of lamb.

5

Place the lamb racks on top of the fennel and figs. Cook at 190°C for 25 minutes for every 450g of meat for medium-rare.

6

Slice the lamb into cutlets. Serve with the fennel and figs, and pan juices. Garnish with microherbs.

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