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Rack of lamb with saffron fennel
35 m active | 2 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 353
  • Fat about 19g
  • Carbohydrates about 3g
  • Protein about 34g
This is needed
This is needed for 4 portion
  • 2 racks of lamb (each approx. 400 g)
  • 2 tbsp olive oil for frying
  • a little pepper
  • 1.25 tsp salt
  • 1.5 dl Noilly Prat
  • 0.5 tsp black pepper
  • 1.5 dl vegetable bouillon
  • some saffron threads
  • 0.25 tsp salt
  • 600 g fennel, cut lengthways into slices approx. 1 cm thick
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And that's how it's done
And that's how it's done
Remove the lamb from the fridge approx. 30 mins. prior to browning. Preheat the oven to 80°C, warm the platter and plates. Heat the oil in a frying pan. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed. Remove and place on the pre-warmed platter. Insert the meat thermometer so that it does not touch the bone. Cook at a low temperature in the centre of the oven for around 1 1/2 hrs. The core temperature should be approx. 55°C. The meat can then be kept warm at 60 °C for up to 30 mins.
Bring the stock with all the ingredients up to and including salt to the boil in a wide-bottomed frying pan. Add the vegetables, cover and simmer for approx. 15 mins., turning the vegetables 2-3 times.

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