LAMB WITH FENNEL (SARDINIA)
This dish makes lamb lovers out of lamb haters. I have also made it with beef as for stew, and it still tastes great. From the magazine 'Brigitte'. Easy too!
Provided by TJW2725
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dredge the lamb cubes in the flour, mixed with salt and pepper.
- Brown the lamb well in a pan with 2 TB oil over medium high to high heat.
- Remove the lamb, and add the carrots, onions, and garlic and sauté until the onions are translucent.
- If the tomatoes are whole in the can, cut them in half inside the can with a sharp knife.
- Add the grape juice and the tomatoes and bring to a boil.
- Add the lamb and the fennel whites and bring back to a boil, reduce heat, cover and simmer for about an hour, or until the lamb falls apart with a fork.
- Garnish with the green fennel and serve with macaroni pasta.
Nutrition Facts : Calories 1098.7, Fat 72.2, SaturatedFat 27.9, Cholesterol 204.7, Sodium 313.2, Carbohydrate 61.5, Fiber 9.4, Sugar 39.3, Protein 52.3
LAMB CHOPS WITH FENNEL AND TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil. Toss the fennel and tomatoes with 2 tablespoons olive oil and season with salt and pepper. Spread the vegetables on the baking sheet, with the tomatoes cut-side up. Roast until the tomatoes are soft and the fennel is golden, about 30 minutes, turning halfway through.
- Meanwhile, cook the garlic in the remaining 1 teaspoon olive oil in a medium saucepan over medium heat until golden, about 3 minutes. Add the beans and 2 1/2 cups water and cook, stirring occasionally, until the liquid thickens, about 15 minutes. Stir in the oregano and parmesan, if desired.
- Heat a grill pan over medium-high heat. Season the lamb with salt and pepper and grill until marked on the bottom, about 4 minutes. Flip and cook until just firm to the touch, 4 to 5 more minutes for medium-rare. Divide the beans among plates and top with the lamb and roasted vegetables.
Nutrition Facts : Calories 416, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 442 milligrams, Carbohydrate 35 grams, Fiber 11 grams, Protein 30 grams
LAMB & FENNEL SPAGHETTI BOLOGNESE
Try out something new with mince- this pasta sauce is flavoured with fennel and rosemary and contains salty olives
Provided by Jennifer Joyce
Categories Main course
Time 40m
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat a little of the olive oil. Add the lamb mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Drain off and discard any excess fat.
- Add the remaining oil, the fennel, garlic, rosemary and some seasoning, then cook for about 8 mins until soft and golden. Pour in the tomatoes, break up with the spoon, then add the olives. Simmer for about 15 mins until thickened.
- While the sauce is cooking, cook the spaghetti following pack instructions. Serve with grated Parmesan and a green salad, if you like.
Nutrition Facts : Calories 665 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 38 grams protein, Sodium 0.8 milligram of sodium
SLOW-ROAST LAMB WITH CINNAMON, FENNEL & CITRUS
For lamb that will melt in your mouth and surprise your palate, follow Sarah Cook's easy recipe
Provided by Sarah Cook
Categories Dinner, Main course
Time 12h
Number Of Ingredients 6
Steps:
- Put the lamb into a large food bag with all the juice and marinate overnight.
- The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.
- Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.
- Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.
Nutrition Facts : Calories 514 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Protein 50 grams protein, Sodium 0.29 milligram of sodium
RACK OF LAMB WITH ROASTED FENNEL AND GARLIC
Provided by Molly O'Neill
Categories dinner, one pot, roasts, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Combine 1 teaspoon of olive oil, the minced garlic, fennel seeds, mustard and 1/2 teaspoon of pepper in a small bowl. Rub the mixture over the back of the lamb. Set aside.
- Place the fennel in a large, shallow roasting pan and toss with the sliced garlic, remaining olive oil, chicken broth, 1/2 teaspoon of salt and pepper to taste. Roast, tossing from time to time, for 35 minutes. Place the lamb over the fennel and roast until the lamb is medium-rare, about 30 minutes longer. Let stand for 10 minutes.
- Carve the lamb. Season the fennel with additional salt and pepper to taste. Divide the lamb and the fennel among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 449 milligrams, Sugar 7 grams, TransFat 0 grams
More about "lamb with fennel sardinia recipes"
WILD FENNEL RECIPE FROM SARDINIA - DELICIOUS ITALY
From deliciousitaly.com
Cuisine Traditional Italian RecipeEstimated Reading Time 40 secs
SLOW ROAST LEG OF LAMB WITH FENNEL RECIPE | SAINSBURY`S …
From sainsburysmagazine.co.uk
SLOW-BRAISED LAMB WITH FENNEL, ROSEMARY, GARLIC AND LEMON
From healthyfood.com
HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS
From bonappetit.com
SARDINIAN LAMB WITH FENNEL RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 4-6
- Put the lamb in a large bowl. Season with salt and pepper, then sprinkle over the flour, fennel and saffron. Turn over to coat.
- Heat a tablespoon of the oil in a large casserole dish. Add the lamb and fry on all sides, making sure you get a good, deep brown crust. Do this in two batches if necessary – do not crowd the pan as this will stop them from browning properly.
- Remove the lamb from the casserole and set aside. Add a little more oil if necessary and fry the onion on a lower heat until soft and translucent. Add the garlic and cook for a further minute or two, then add the chilli flakes and orange zest.
- Turn up the heat and pour in the wine. Stir, scraping up any brown bits from the base of the pan. Return the lamb to the casserole, then pour in enough stock to just cover the lamb.
ROAST BABY LAMB WITH WILD FENNEL | SAVEUR
From saveur.com
LAMB FENNEL RECIPES
From tfrecipes.com
RECIPE: MEDITERRANEAN LEG OF LAMB WITH ROASTED FENNEL
From wholefoodsmarket.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
FENNEL-RUBBED LEG OF LAMB WITH SALSA VERDE RECIPE - BON APPéTIT
From bonappetit.com
TASTE OF SARDINIA | SAVEUR
From saveur.com
SARDINIAN LAMB WITH FENNEL RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BRAISED LAMB SHOULDER WITH FENNEL AND ORANGE RECIPE - BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love