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Friday, January 15, 2016

Roasted Lamb, Fennel, And Onions

Ingredients

  • Servings: 10
  • 2 tablespoons butter
  • 1 cup fresh sage
  • 1 1/2 tablespoons freshly ground black pepper
  • 2 teaspoons freshly ground cumin seed
  • 1 (3 pound) boneless lamb loin roast - trimmed, rolled, and tied
  • 2 tablespoons olive oil
  • 3 bulbs fennel, trimmed, tops reserved
  • 1 1/2 cups orange juice
  • 4 red onions with peel, halved
  • 1/2 cup chicken stock
  • 1 tablespoon balsamic vinegar
  • salt to taste

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr 20 mins

    Ready Time: 1 hr 50 mins

  • preheat oven to 400 degrees f (200 degrees c).
  • melt butter in a skillet over medium-high heat. add 1/2 cup sage. cook and stir until leaves are slightly crisp, about 1 minute. remove leaves with a slotted spoon, and drain on paper towels. cool, wrap in paper towels, and seal in a plastic bag. set aside. reserve the butter.
  • mix the pepper and cumin in a small bowl. rinse roast and pat dry; rub evenly with the pepper and cumin. tuck remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast. set the lamb, herb side up, on a rack in a roasting pan.
  • spread olive oil in the bottom of a medium baking dish. thickly slice fennel and place in the dish. toss to coat with the olive oil, and drizzle with 3/4 cup orange juice. place onions in the dish cut side down.
  • place roast on the center rack in the preheated oven. place fennel and onions on lower rack. bake the lamb and vegetables 1 hour, or until lamb reaches a minimum internal temperature of 145 degrees f (63 degrees c) and vegetables are tender. turn fennel once during bake time. reserving drippings, transfer meat to a platter and keep warm; let stand at least 10 minutes. keep the vegetables warm in the baking dish.
  • place the roasting pan with reserved drippings over high heat on the stove top, and mix in the reserved butter from step 1, the remaining 3/4 cup orange juice, stock, and vinegar. bring to a boil, and stir to scrape up any browned bits in the pan. cook, stirring often, 10 minutes, or until reduced by about 1/2.
  • arrange onions and fennel around the lamb. garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.

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