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"You’ll have to gather up a few ingredients
for this dish, but you’ll feel like a celebrity chef when you’re
done. The lamb is served with black lentils,
semolina cake and grilled ratatouille which
is a southern French dish made from eggplant, zucchini, onions,
peppers, tomatoes, and garlic" |
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Main Dishes
- Lamb
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INGREDIENTS:
1 tbs fennel seeds coarsely crushed
1 tbs olive oil
2 cloves garlic crushed
4 springs fresh rosemary chopped
2 boneless lamb loins (about 10-oz each), trimmed of any fat
or membrane
salt and fresh ground black pepper to taste
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DIRECTIONS:
Place the fennel seeds on a cutting board, and using the flat of a
large knife, or a small sauté pan, press down to coarsely crush
the seeds.
You can also crush the seeds with a mortar and pestle. Combine
with the oil, garlic, and rosemary. Rub all over the lamb loins
and place in a plastic freezer bag.
Place in the fridge to marinate for 2-8 hours. This can be done
overnight.
Serves: 6
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