Rack of Lamb With Roasted Fennel And Garlic

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Combine 1 teaspoon of olive oil, the minced garlic, fennel seeds, mustard and 1/2 teaspoon of pepper in a small bowl.

3. 3

   Rub the mixture over the back of the lamb.

4. 4

   Set aside.

5. 5

   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.

6. 6

   Roast, tossing from time to time, for 35 minutes.

7. 7

   Place the lamb over the fennel and roast until the lamb is medium-rare, about 30 minutes longer.

8. 8

   Let stand for 10 minutes.

9. 9

   Carve the lamb.

10. 10

    Season the fennel with additional salt and pepper to taste.

11. 11

    Divide the lamb and the fennel among 4 plates and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.