Rack of Lamb with Potatoes, Sweet Onions and Fennel
Lamb is a staple in Provence and this main course is easy to prepare with the delicious sides.
Equipment
Ingredients
- 2 racks of lamb about 6 chops per person (about 1,5kg - 3.3 lbs))
- 1 (75g) tbsp anchovy paste
- 1 (75g) tbsp butter
- 1 (75g) tbsp rosemary dried
- 1 (75g) tbsp thyme dried
- 2 1/4 (1kg) lb pink-skinned potatoes
- 10 garlic cloves
- 5 fresh fennel bulbs
- 3 sweet onions
- olive oil
- salt and pepper to taste
Instructions
For the stewed vegetables
- Peel and chop the onions into a small square shape.
- Cut off the green part of the fennel and remove the first layer, rinse and chop into similar size pieces as the onions.
- In a stockpot, heat 3 tablespoons of olive oil.
- Add the onions, salt & pepper and stir to let them brown a little.
- Then add the chopped fennel, stir, turn to low heat and let it cook for approximately 45 minutes stirring occasionally.
- Taste to check if the seasoning is to your taste and the vegetables are cooked They should be almost "melting."
To prepare the lamb
- Mix the butter with the anchovy paste.
- With that mixture coat the racks of lamb and add pepper, thyme and rosemary.
- Set the racks straight up in an ovenproof dish.
- In that same ovenproof dish add the rinsed potatoes, lightly salted, along with the unpeeled garlic.
- Put in a hot oven for 40 minutes at 375°F (190°C).
- After 40 minutes, cut the racks chop-by-chop for serving.
- To check if the potatoes are cooked with a small sharp knife. It should go in an out easily.
- Serve the lamb chops with the roasted potatoes and the stewed onion-fennel blend.
Notes
Note for the lamb: The recommended cooking time is slightly pink on the inside. If the chops are not cooked enough, put them back in the dish and in the oven for a few minutes.
Note: If your garlic cloves are big, crush them slightly to favour the cooking.
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