Lamb With Fennel Sardinia Recipes

Steps:

• Using a knife, mortar and pestle or spice grinder, finely chop or coarsely grind fennel seed. (Just grind it enough to break down the whole seeds: You're not looking for a powder.)
• Season lamb with salt, pepper and fennel seed.
• Heat oil in a large skillet over medium-high heat. Place lamb fat-side-down in the skillet and cook until it's a good golden brown, about 2 minutes. (This also renders some of the fat, which you'll sear the meat in.) Using tongs, turn the lamb and cook until it's nicely browned on each side, 1 to 2 minutes per side, which will give you medium-rare meat. Transfer lamb to a cutting board to rest for at least 5 minutes.
• Meanwhile, toss sliced fennel bulb, cucumber and shallot in a medium bowl. Zest and juice 1 lemon and add to the fennel. Season with salt and pepper.
• Serve lamb chops whole on a large serving platter, or slice lamb away from the bone or rib about 1/4-inch thick, then transfer to a large serving platter or divide among plates. Cut remaining lemon in half and squeeze over lamb. Scatter with dill or mint and serve alongside fennel salad and cooked grains, if you like.

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.

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.

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.

Steps:

• In a medium saucepan, heat a little of the olive oil. Add the lamb mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Drain off and discard any excess fat.
• Add the remaining oil, the fennel, garlic, rosemary and some seasoning, then cook for about 8 mins until soft and golden. Pour in the tomatoes, break up with the spoon, then add the olives. Simmer for about 15 mins until thickened.
• While the sauce is cooking, cook the spaghetti following pack instructions. Serve with grated Parmesan and a green salad, if you like.