Lamb from the oven with roasted fennel

Name: lamb from the oven with roasted fennel
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 100 g sundried tomatoes in pot; 1 toe garlic; 3 el balsamic vinegar; 2 el liquid honey; 1 tl fresh thyme; 5 el traditional olive oil; 750 g party favorite lamb rack at room temperature; 2 fennel bulb

Rack of lamb with jam of tomatoes, vinegar, garlic, honey, thyme and oil.

Ingredients

Kitchen Stuff

1 blender
1 baking dish (25 x 35 cm)
1 grill pan

Directions

Preheat the oven to 200 ºC.
Cut the tomatoes into strips and finely chop the garlic.
Puree the tomatoes and garlic with the vinegar, honey, thyme, oil and pepper.
Heat the oil in a frying pan and fry the rack of lamb on high heat around brown.
Transfer the meat with baking liquid to the baking dish or a baking tin and put it in the oven for about 15 minutes.
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.
Heat the grill pan and grill the fennel for 1-2 minutes on both sides and sprinkle with salt and pepper.
Remove the meat from the oven, cover with aluminum foil and let stand for 2-3 minutes before slicing.
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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