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Rack of Lamb with Fennel, Sausage, Bacon and Thyme Flowers Recipe
Rack of Lamb with Fennel, Sausage, Bacon and Thyme Flowers
Jacques Chibois, La Bastide Saint-Antoine, France
Jacques Chibois, La Bastide Saint-Antoine, France
Flavors of France
Total time: less than 15 minutes

Preparation time: 20 minutes
Cooking time: Under 30 minutes

Difficulty: Easy
For 4 servings

- 800 g (1 lb. 12 oz.) rack of lamb
- 50 g (2 oz.) garlic Dry sausage, thinly sliced
- 50 g (2 oz.) small bacon bits
- 4 bulbs of Fennel
- 1/2 sweet onion
- 3 tbsp. mild flavorful olive oil, preferably from Haute-Provence
- 1 sprig of thyme
- A small pinch of thyme flowers
- A small pinch of ground cumin, salt and pepper
  1. Quarter the fennel bulbs, remove the cores and slice the leaves thinly. Cook in 1 liter (4 cups) of boiling salted (20 g / 4 tsp.) water for 6 minutes; drain, refresh in ice water and drain again.
  2. Cut the sausage into thin strips.
  3. Place the rack of lamb, seasoned with salt and pepper, in a baking dish with 1 tbsp. olive oil, a crushed clove of garlic (unpeeled), and two sprigs of thyme.
  4. Roast for 12 minutes in a hot oven (200°C / 400°F).
  5. Remove from the oven; let the meat rest on a rack covered with a sheet of aluminum foil.
  6. In a saucepan, sweat the minced onion with the bacon in 2 tbsp. hot olive oil. When the onion is lightly colored, add the sausage, then the fennel, thyme flowers and cumin. Cook gently for 5 minutes.
  7. Meanwhile, reheat the lamb for 5 minutes in a hot oven. Serve hot, accompanied by the vegetables.
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