4 American Lamb racks, trimmed, Frenched
3 tablespoons fennel pollen or dried fennel seeds, coarsely ground
2 teaspoons salt
2 teaspoons coarse ground black pepper
2 tablespoons olive oil
ROASTED PEPPER AND SULTANA RAISIN MARMALADE:
4 red bell peppers
4 yellow bell peppers
1 tablespoon olive oil
1 fennel bulb, chopped into 1/2-inch pieces
1 small yellow onion, chopped into 1/2-inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup Sultana or golden raisins, soaked in hot water, drained and chopped
Servings: 8
1. Moisten surface of lamb racks with water and season with salt, pepper and fennel seed. Wrap bones with aluminum foil. Heat oil in large skillet over medium-high heat. Place meat side down in skillet and brown. Turn and brown other side. Brown remaining lamb racks. Allow to stand for 15 minutes. Place lamb racks in shallow pan, meat side up. Roast at 300°F for 35 to 40 minutes or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Remove from oven, cover and let meat stand for 10 minutes before slicing between ribs. Internal temperature will rise approximately 10 degrees.
2. Serve with Roasted Pepper and Sultana Raisin Marmalade:
3. On cookie sheet roast peppers in 350°F oven for 40 to 45 minutes or until tender and skins peel away easily. Cool, peel, seed and chop into 1/2-inch pieces. In medium skillet, heat oil over medium heat. Add fennel, onion, salt and pepper. Cook for about 8 minutes until soft and translucent, stirring occasionally. Add peppers and raisins, cook over low heat until moisture is evaporated; stirring occasionally. Set aside.
3 tablespoons fennel pollen or dried fennel seeds, coarsely ground
2 teaspoons salt
2 teaspoons coarse ground black pepper
2 tablespoons olive oil
ROASTED PEPPER AND SULTANA RAISIN MARMALADE:
4 red bell peppers
4 yellow bell peppers
1 tablespoon olive oil
1 fennel bulb, chopped into 1/2-inch pieces
1 small yellow onion, chopped into 1/2-inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup Sultana or golden raisins, soaked in hot water, drained and chopped
Servings: 8
1. Moisten surface of lamb racks with water and season with salt, pepper and fennel seed. Wrap bones with aluminum foil. Heat oil in large skillet over medium-high heat. Place meat side down in skillet and brown. Turn and brown other side. Brown remaining lamb racks. Allow to stand for 15 minutes. Place lamb racks in shallow pan, meat side up. Roast at 300°F for 35 to 40 minutes or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Remove from oven, cover and let meat stand for 10 minutes before slicing between ribs. Internal temperature will rise approximately 10 degrees.
2. Serve with Roasted Pepper and Sultana Raisin Marmalade:
3. On cookie sheet roast peppers in 350°F oven for 40 to 45 minutes or until tender and skins peel away easily. Cool, peel, seed and chop into 1/2-inch pieces. In medium skillet, heat oil over medium heat. Add fennel, onion, salt and pepper. Cook for about 8 minutes until soft and translucent, stirring occasionally. Add peppers and raisins, cook over low heat until moisture is evaporated; stirring occasionally. Set aside.
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