LAMB AND FENNEL WITH MINT SALAD
This recipe is packed with the flavors and aromas of Greece. This salad is a crowd-pleaser and will make a great weeknight dinner. It is best to go to specialty grocery stores for the lamb as some of the larger grocery stores don't often carry it
Ingredients
- 1 large fennel bulb
- 2 Tbs extra virgin olive oi
- 1 Tbs red wine vinegar
- 1 Tbs chopped fresh oregano
- salt and cracked black pepper
- 10 oz boneless lamb loin
- ½ cup fresh mint leaves
- 2 oz feta cheese, crumbled*
- 1 Tbs freshly squeezed lemon juice
- 2 Tbs toasted pumpkin seeds
Instructions
- Preheat oven to 400°F.Line a baking sheet with parchment paper and set aside.Trim off any dark or damaged pieces from the fennel bulbs, leaving the bulb intact and reserving the fronds.Using a sharp knife, cut the fennel bulbs lengthwise into 8 slices total.Chop enough of the fronds to yield 1 Tbs., reserving the remainder in their feathery state for the salad (you will need about 1/3 cup).Combine the oil, vinegar and oregano with the chopped fennel fronds.Season the mixture with salt and cracked pepper to taste.Generously coat the fennel slices and the lamb with the seasoned oil.Lay out the fennel slices on the prepared baking sheet and place the lamb on a rack in a small roasting pan.Transfer both to the preheated oven and roast until the fennel is nicely colored and cooked through, and the lamb is cooked to 140°F for rare, about 12 minutes, or until cooked to the desired degree of doneness.1. While the fennel and lamb are cooking, make the salad.2. Combine the mint with 1/3 cup of the reserved fennel fronds and the feta in a serving bowl.3. Sprinkle lemon juice over the top and season with salt and pepper to taste. Toss to coat.4. Remove the lamb from the oven and set aside to rest for 5 minutes.5. Cut the lamb crosswise into thick slices.6. Place slices of the roasted fennel in the center of 2 dinner plates.7. Top with an equal portion of the sliced lamb.8. Mound the salad on top, sprinkle with pumpkin seeds, and serve immediately.
