in Recipes

Lamb chops on fennel and onion vegetables

updated

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Ingredients for 4 servings:

  • 1 kg lamb chop(s)
  • 3 m.-large fennel
  • 2 m.-sized onion(s)
  • 6 cl pastis
  • 1 tsp, sautéed rosemary
  • ½ tsp sautéed thyme
  • 100 ml olive oil
  • 1 tbsp onion(s), freeze-dried
  • 1 tbsp garlic, freeze-dried
  • some salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 55 minutes

from the oven

Slice the fennel and onions into thin rings and mix with the pastis and salt. Finely grind the rosemary and thyme. Mix the oil with the dried garlic, dried onions, thyme, and rosemary. Pour the marinade over the chops and refrigerate for at least 1 hour. Preheat the oven to 200°C (top/bottom heat). First, place the fennel and onion mixture into a deep baking tray, then spread the chops with the marinade on top. Cook in the oven for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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