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Rocky Mountain Family
Lamb from the oven with roasted fennel
Rack of lamb with jam of tomatoes, vinegar, garlic, honey, thyme and oil.
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Ingredients
Directions
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Preheat the oven to 200 ºC.
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Cut the tomatoes into strips and finely chop the garlic.
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Puree the tomatoes and garlic with the vinegar, honey, thyme, oil and pepper.
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Heat the oil in a frying pan and fry the rack of lamb on high heat around brown.
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Transfer the meat with baking liquid to the baking dish or a baking tin and put it in the oven for about 15 minutes.
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Heat the tomato jam on low heat. Meanwhile cut the fennel into slices of 1/2 cm and brush them with the rest of the oil.
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Heat the grill pan and grill the fennel for 1-2 minutes on both sides and sprinkle with salt and pepper.
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Remove the meat from the oven, cover with aluminum foil and let stand for 2-3 minutes before slicing.
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Divide the fennel over the plates, lay the lamb next to it and sprinkle with salt and pepper. Serve with the tomato jam.
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Nutrition
535Calories
Sodium9% DV220mg
Fat62% DV40g
Protein54% DV27g
Carbs5% DV14g
Fiber24% DV6g
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