Rack Of Lamb With Spicy Fennel Rub
Category: Main Dishes | Blog URL: http://www.wasabimon.com/archive/fennel-rack-of-lamb-recipe/
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Stephanie Stiavetti
Why do I suddenly have the urge to create a new rack of lamb recipe? Well, last week we received a few of our animals back from the butcher, so we’re swimming in farm-fresh meat here at Chez Wasabimon. Our freezer is packed with a lamb, a goat, half a cow and another animal that my mother in law has sworn me to secrecy over. To say we’re stocked would be an understatement.
This rack of lamb recipe is nice and fennel-y with just the right amount of heat. If you like it uber-spicy, feel free to add another chili to the mix or up the amount of black pepper. If you don’t know how to French a rack of lamb, it’s actually really easy – here’s a video to show you how. If you just can’t bring yourself to trim your gorgeous rack, ask your butcher to do it for you. Or better yet, have him show you how so you can do it yourself next time. :)
I like to make veggie stir-fry in the skillet I used to brown the lamb, making sure to put the lamby fond to good use. Heat the pan over medium heat, add 1/4 cup of white wine and scrape loose the meaty bits with a spatula. Toss in two tablespoons of olive oil and two handfuls of broccoli florets, then stir-fry until broccoli is bright green and tender but still a little crunchy. This, alongside some brown rice, makes the perfect side for the recipe below.