for 4 person

Preparation

2	racks of lamb (each approx. 350 g)

Vegetables

500 g	fennel, in slices
600 g	baby potatoes, cut in half
2 tbsp	olive oil
1 tsp	salt

Lamb

1 tbsp	olive oil
¾ tsp	salt
a little	pepper
70 g	hazelnuts, coarsely chopped
½ bunch	sage, roughly chopped
½ tbsp	olive oil

Finish cooking

1	organic lemon, use a little grated zest

How it's done

Preparation

Remove the meat from the fridge approx. 30 mins. prior to cooking.

Vegetables

Mix the fennel, potatoes, oil and salt on a baking tray lined with baking paper.

Roast

Approx. 30 mins. in the centre of an oven preheated to 180°C.

Lamb

Heat the oil in a frying pan. Season the meat, brown on all sides for approx. 4 mins., place the meat on the tray next to the vegetables. Insert the meat thermometer into the thickest part of one rack of lamb. Mix the nuts, sage and oil and sprinkle over the top.

Finish cooking

Approx. 15 minutes. The core temperature of the meat should be approx. 55 °C. Slice the meat into double cutlets, serve with the vegetables and nuts. Garnish with lemon zest.

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