for 4 portions

Meat

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

Vegetables

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

How it's done

Meat

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.

Vegetables

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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