Roast Lamb With Creamy Fennel Sauce Recipe

Ingredients

• 1 1/2 lb Lamb (Racks)
• 1 1/2 lb Fennel Bulb
• 1 1/2 oz Butter
• 6 tbl Double Cream
• Olive Oil
• Seasoning
• Rosemary

Method

1. Divide the lamb racks into 3 pieces each.
2. Season the lamb, put into a roasting tin and drizzle with olive oil.
3. Bake in an oven preheated to 350° for about 30 minutes.
4. While the lamb cooks, trim the fennel to remove any feathery tops.
5. Slice the fennel and throw out the cores.
6. Crush the fennel seeds using a pestle and mortar.
7. Melt the butter in a pan, then add the fennel and crushed seeds. Fry for about 10 minutes.
8. Add the stock then bring to the boil.
9. Reduce the heat and let it simmer until reduced by half.
10. Then add the double cream and let it simmer until thickened.
11. Chop the reserved fennel tops and sprinkle over the lamb.
12. garnish with a little rosemary and the creamy fennel sauce.