Roasted Lamb Loin With Fresh Sauerkraut

1. 1

   Preheat the oven to 400.

2. 2

   Thoroughly dust the lamb with the ground fennel seeds.

3. 3

   Heat the olive oil in an ovenproof saute pan.

4. 4

   When the pan is hot, sear the lamb on all sides until brown.

5. 5

   Transfer the pan to the oven and roast for 8 to 10 minutes, until medium-rare to medium.

6. 6

   Meanwhile, place the cabbage, vinegar, seeds and sugar in a saucepan and bring to a simmer over medium heat.

7. 7

   Cook for 8 to 10 minutes, or until the cabbage is tender.

8. 8

   Place the sauerkraut in a mound in the center of each serving plate.

9. 9

   Arrange 8 spears of asparagus around the sauerkraut on each plate.

10. 10

    Slice each lamb loin and arrange the slices on top of the asparagus around the sauerkraut, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.