Herb-Crusted Rack of Lamb with Fennel

Have you ever tasted Italian porchetta? Most often, you see it as a pork roast where pork belly is wrapped around a pork loin and seasoned assertively with fennel, rosemary, and garlic. It is truly good food. It’s also a beast of a meal. So I decided to take the flavors of a traditional porchetta and transfer them to a decidedly leaner cut of lamb. The result is a meal that is heavy on delicious flavors and light on time.

Ingredients

2 large fennel bulbs with fronds


1/2 cup olive oil


Kosher salt and freshly ground black pepper

2 small racks of lamb (1 pound each)


2 garlic cloves, chopped


1/4 cup chopped fresh flat-leaf parsley


1/2 teaspoon chopped fresh rosemary


1/2 teaspoon fennel seeds, crushed


2 tablespoons Dijon mustard

Recipe Tags

Directions

PREP TIME
15
MINS
COOKING TIME
25
MINS
Serves
4
Make-Ahead:

The herbs can be chopped up to 4 hours ahead, covered, and refrigerated.

1

Preheat the oven to 425°F.

2

Trim the stalks from the fennel bulbs and finely chop enough of the fronds to equal about 1/4 cup; set aside in a small bowl. Thinly slice the fennel bulbs from the stalk end through the base. On a heavy baking sheet, toss the sliced fennel with 1 tablespoon of the oil, seasoning with salt and pepper. Spread the fennel over the baking sheet and 
set aside.

3

Season the lamb with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil, then add the lamb and cook, turning occasionally, for about 6 minutes, or until the racks are golden brown all over. Set the lamb fat side up atop the fennel on the baking sheet.

4

Mix the garlic, parsley, rosemary, fennel seeds, mustard, and the remaining 5 tablespoons oil into the chopped fennel fronds; season with salt and pepper. Spread the mixture all over the lamb.

5

Roast the lamb for about 18 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium-rare. Transfer to a cutting board and let rest for 5 minutes.

6

Cut the lamb into double chops and serve with the roasted fennel.

Recipe Tags