John Myers
Saddle of Lamb with Figs and Fennel
The perfect saddle of lamb with figs and fennel recipe with a picture and simple step-by-step instructions.
- 400 g Lamb salmon
- 100 g Red onion wedges
- 400 gr Fennel wedges
- 1 tsp Fennel seeds
- 0,5 tsp Coarse sea salt
- 50 ml Freshly squeezed orange juice
- 2 piece Figs fresh
- 20 g Ice cold butter
- Black pepper from the mill
- Oil
- Sea salt from the mill
- Fennel green
- Roast the fennel seeds in a fat-free pan, finely pound them together with the sea salt in a mortar and pass through a sieve to remove the fennel peel. Rub the saddle of lamb all around with the fennel salt. Fry in oil on both sides, sprinkle with pepper and then finish frying at 90 degrees top / bottom heat for about 15 minutes. Cover and let rest for five minutes.
- In the same pan, heat a tablespoon of oil, add fennel and fry for five minutes. Add red onion and fry for another two minutes. Cut the figs into wedges, add to the pan and deglaze with orange juice. Season with salt and pepper and glaze the butter.
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