Rack of lamb with saffron fennel

Rack of lamb with saffron fennel

Total: 2 hr 5 Min. | Active: 35 Min.
Low Carb
Nutritional value / portion: 353 kcal
, Fat: 19 g
, Carbohydrate: 3 g
, Protein: 34 g


4 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 racks of lamb (each approx. 400 g)
2 tbsp olive oil for frying
1 ¼ tsp salt
a little pepper


1 ½ dl vegetable bouillon
1 ½ dl Noilly Prat
some saffron threads
½ tsp black pepper
¼ tsp salt
600 g fennel, cut lengthways into slices approx. 1 cm thick
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How it's done

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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.

Good to know
Serve: Carve the lamb and serve with the fennel.

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