Filter
Reset
Sort ByRelevance
Rocky Mountain Family
Lamb from the oven with roasted fennel
Rack of lamb with jam of tomatoes, vinegar, garlic, honey, thyme and oil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
30 minMain disholive oil, onion, garlic, green pepper, minced beef, paprika, cumin powder, sugar, hot pepper sauce, tomato cubes in tomato juice, white sesame bulbs, parsley,sloppy joe - tomato 'burger'
-
40 minMain dishmix for pizza bottom, tuna pieces in water, tomato frito, capers, anchovy fillets in canned oil, grated cheese for pizza, arugula,pizza napolitana
-
35 minMain dishwater, spicy mustard, pork sausages, Meat bouillon, dried thyme, mild paprika, Apple, sauerkraut from the barrel, onion, olive oil, new potatoes in the shell, pepper and salt,sauerkraut with bratwurst and mustard
-
40 minMain dishpotatoes, olive oil, chicory, oranges, tenderloin, butter, Orange Marmelade,meat and marmalade
Nutrition
535Calories
Sodium9% DV220mg
Fat62% DV40g
Protein54% DV27g
Carbs5% DV14g
Fiber24% DV6g
Loved it
more