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Recipe : *** Quartered Suckling Pyrenees Lamb, New Carrots With Cumin And Cress Meunière

Quartered Suckling Pyrenees Lamb, New Carrots With Cumin And Cress Meunière
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    30 min
  • Ready in
    50 min
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Healthy recipe
Difficulty:
easy recipe
Category:
Meat recipes
Tags:
cumin, lamb

Recipe's Ingredients

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  • 4 bulbs of fennel
  • ½ sweet onion
  • 1 sprig of thyme
  • a small pinch of thyme flowers
  • a small pinch of ground cumin
  • salt and pepper
  • 3 tablespoons mild flavorful olive oil, preferably from haute-provence
  • 800 g rack of lamb
  • 50 g garlic dry sausage
  • 50 g small bacon bits

  • Recipe preparation steps

  • 1
    Quarter the fennel bulbs, remove the cores and slice the leaves thinly. Cook in 1 liter (4 cups) of boiling salted (20 g
  • 2
    teaspoons) water for 6 minutes; drain, refresh in ice water and drain again.
  • 3
    Cut the sausage into thin strips. Place the rack of lamb, seasoned with salt and pepper, in a baking dish with 1 tablespoon olive oil, a crushed clove of garlic (unpeeled), and two sprigs of thyme. Roast for 12 minutes in a hot oven 200°C. Remove from the oven; let the meat rest on a rack covered with a sheet of aluminum foil.
  • 4
    In a saucepan, sweat the minced onion with the bacon in 2 tablespoons hot olive oil. When the onion is lightly colored, add the sausage, then the fennel, thyme flowers and cumin. Cook gently for 5 minutes. Meanwhile, reheat the lamb for 5 minutes in a hot oven. Serve hot, accompanied by the vegetables.
  • Ready !