SHAVED CARROT AND FENNEL SALAD WITH HONEY VINAIGRETTE
I love the flavors in this slaw-type salad. The licorice flavor from the fennel, the sweetness of the carrots, and the tangy-tart apricots meld to create a party in your mouth. And it's so colorful, too. Even better, this salad gets better over time, so it's a great make-ahead side dish.
Provided by Kardea Brown
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Shave the carrots into long strips with a vegetable peeler. Place in a large bowl. Thinly slice the fennel and add to the bowl with the carrots. Chop enough fennel fronds to equal 1 tablespoon and add. Add the apricots.
- Whisk together the honey, vinegar and mustard. Add the oil in a slow, steady stream and whisk until combined. Season with salt and pepper. Pour the dressing over the salad and toss to coat. Let stand at least 1 hour to allow the vegetables to soften. Sprinkle with the pine nuts before serving.
SPICED LAMB CHOPS WITH FENNEL AND CUCUMBER
One of the quickest-cooking cuts out there, lamb loin chops are leaner than a rib chop, with a very mild lamb flavor. Seasoning them simply with salt and pepper would be enough, but a good sprinkle of crushed fennel seed and plenty of black pepper adds excellent crispy, crunchy bits to the seared meat. Serve squeezed with lemon and scattered with herbs alongside a cucumber salad, or with an herby bowl of rice or other grains.
Provided by Alison Roman
Categories dinner, quick, weekday, meat, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 390 milligrams, Sugar 3 grams, TransFat 0 grams
HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS
This impressive-looking roast is easy to carve once you know where to start.
Provided by Dawn Perry
Categories Lamb Roast Christmas Easter Dinner Vinegar Fennel Carrot Fall Winter Honey Christmas Eve Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Pulse garlic, parsley, fennel seeds, and 1/2 cup fennel fronds in a food processor until very finely chopped. With motor running, slowly add 1/4 cup oil and process until smooth; season generously with salt and pepper (mixture should taste quite salty as this is the only seasoning meat will get). Rub parsley mixture all over lamb. Transfer to a roasting pan, cover, and chill at least 8 hours.
- Let lamb sit at room temperature 1 hour. Bring vinegar and honey to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened, 8-10 minutes. Set glaze aside.
- Place racks in lower third and middle of oven and preheat to 325°F. Toss fennel and carrots with remaining 1/4 cup oil in a medium bowl and arrange half around lamb in roasting pan; place remaining vegetables on a rimmed baking sheet.
- Roast vegetables on baking sheet on lower rack and lamb on middle rack until an instant-read thermometer inserted into the thickest part of lamb registers 100°F, about 1 hour.
- Increase oven to 450°F, brush roast with glaze, and continue to roast until an instant-read thermometer registers 120°F, 20-25 minutes longer. Transfer lamb to a cutting board and let rest 30 minutes before carving (temperature will rise to 140°F for medium-rare while lamb is resting).
- Continue to roast vegetables, tossing occasionally, until golden and tender, 20-25 minutes longer.
- Serve lamb with vegetables, topped with fennel fronds.
- DO AHEAD: Lamb can be rubbed with parsley mixture and vegetables can be prepped 1 day ahead. Cover separately and chill.
LAMB CHOPS WITH FENNEL AND TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 416, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 442 milligrams, Carbohydrate 35 grams, Fiber 11 grams, Protein 30 grams
FENNEL-RUBBED LEG OF LAMB WITH CARROTS AND SALSA VERDE
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the rest of the rub before roasting.
Provided by Alison Roman
Categories Bon Appétit Dinner Lamb Roast Fall Spring Fennel Carrot Parsley Chive Lemon Juice Garlic
Yield 8 servings
Number Of Ingredients 16
Steps:
- Lamb:
- Season lamb generously with salt and pepper; let it sit out at room temperature while you prepare the rub.
- Using spice mill or mortar and pestle, coarsely grind fennel seeds and red pepper flakes. Transfer to a small bowl and mix in garlic and 3 Tbsp. oil. Evenly rub lamb all over with spice mixture, making sure to work it into every nook and cranny.
- Preheat oven to 300°F. Heat remaining 1/4 cup oil in a large heavy skillet over medium. As soon as oil is hot and shimmering, add lamb to skillet and cook, carefully pouring off fat as needed into a small bowl (reserve it), until golden brown all over, 3-5 minutes per side. The goal here is to cook out some of the excess fat while you brown the meat, so it's important to maintain a moderate heat to keep the meat from getting dark before the fat can melt out. If the oil looks really dark or tastes burned, discard it and use olive oil in the next step.
- Trim tops from carrots and set aside for making the salsa verde. Scrub carrots, pat dry, and scatter along the outer edges of a large rimmed baking sheet. Place seared lamb in the center. Pour reserved fat and any fat still in skillet (don't forget to scrape out the crispy bits stuck to the bottom of the pan) over carrots, season with salt and pepper, and toss to coat.
- Roast lamb and carrots until an instant-read thermometer inserted into the center of leg registers 135°F for medium-rare, 75-90 minutes. Transfer lamb to a cutting board and tent with foil; let rest 20 minutes. Leave oven on.
- Salsa Verde and assembly:
- While the lamb is resting, transfer carrots to a platter, then carefully pour any juices from the baking sheet into a small bowl (you should have about 1/4 cup; if you don't, top off with olive oil). Transfer carrots back to baking sheet and pop back into oven. Roast 5 minutes to reheat.
- Meanwhile, finely chop reserved carrot tops to make 1/2 cup; discard remaining tops. Place in a small bowl and mix in parsley, chives, lemon juice, pan juices, and 2 Tbsp. oil. Season with salt and pepper and more lemon juice if needed.
- Remove twine from lamb and slice about 1/2" thick (but you can really go as thick or thin as you would like). Arrange on a platter and serve with warm roasted carrots and salsa verde alongside.
More about "summer lamb with carrot fennel salad recipes"
LAMB SHOULDER WITH CITRUS-FENNEL SALAD RECIPE
From bonappetit.com
5/5 (3)Author Chris MoroccoServings 8Estimated Reading Time 2 mins
- Preheat oven to 300°. Using a sharp knife, score fat across the top of lamb shoulder to create a crosshatch pattern, cutting about ¼" deep and spacing cuts about ¾" apart. Season generously all over with salt and pepper.
- Combine grated garlic, oil, red pepper flakes, grated zest, and 2 Tbsp. rosemary in a small bowl. Rub all over lamb, working into score marks and anywhere there is an opening. Place lamb in a large cast-iron skillet or baking dish. (At this point the lamb can be covered and chilled up to 1 day if you want to break up the prep.)
- Arrange garlic heads, cut side down, around lamb and add strip of zest. Pour in wine and cover tightly with foil. Roast until meat is falling off the bone and fork-tender, 5–5½ hours. Keep covered and let rest 30 minutes.
- Gently toss orange pieces and fennel with lemon juice in a medium bowl; season lightly with salt.
WINE-MARINATED LAMB CHOPS WITH FENNEL SALAD RECIPE
From foodandwine.com
4/5 Total Time 1 hr 30 mins
- Thinly slice the fennel stalks. Finely chop enough of the fronds to make 3 tablespoons. In a shallow dish, combine the stalks, wine, garlic, lemon zest and red pepper. Add the lamb chops and turn to coat. Let stand at room temperature for 1 hour, turning the chops once halfway through.
- Pat the lamb chops dry. Strain 1/2 cup of the marinade and reserve. In a very large skillet, heat 2 tablespoons of oil. Season the chops with salt and pepper, add them to the skillet and cook over moderately high heat until browned, 4 minutes. Turn the chops, reduce the heat to moderate and cook until medium-rare, 4 minutes; transfer to a plate and let rest.
- Pour off the fat in the skillet. Add the reserved 1/2 cup of marinade and boil over high heat, scraping up the browned bits from the bottom of the skillet, until reduced by half, about 2 minutes. Add the chicken stock and boil until reduced to 1/4 cup, about 4 minutes. Reduce the heat to low and stir in the crème fraîche. Remove the skillet from the heat. Add 1 tablespoon of the chopped fennel fronds and season with salt.
- In a bowl, toss the sliced fennel bulb with the lemon juice, and the remaining 2 tablespoons each of the oil and fronds. Season with salt and pepper. Transfer the salad to plates and top with the chops. Spoon the sauce over the chops and serve.
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