Roasted Lamb Loin Chop, Braised Fennel, Pickled Mustard Seed, Honey Turmeric Yogurt, Diced Persian Cucumber, Mint, Hyssop, Fennel Fronds
This will be my final post before farmer's market season begins, which to me is a very exciting time of year. I did manage to pull a couple of things from my garden to use in this dish as my mint and hyssop arrived earlier than expected. I'm not breaking any new ground here by using mint, yogurt and cucumber in a lamb dish. I did decide to forgo the classic mint jelly however, opting for a fresh mint salad. And I tried to present it in a manner that didn't evoke the look and feel of a wedding buffet.
I tied off an eight bone lamb rack and seasoned it heavily with salt. I pan-seared it for a few minutes on each side added some fresh thyme, rosemary and butter to the pan and spooned the butter over the lamb. I placed the lamb in a 300 degree oven for about 20 minutes and cooked it to an internal temperature of 150. I removed the lamb from the oven, spooned the butter over it again and placed it on a cutting board to rest for a few minutes before slicing it to serve.
I sliced and sauteed some fennel in olive oil til it softened and released some of its liquid before adding sugar, vinegar, mustard powder and water. I cooked the fennel slowly til it was very soft and most of the liquid had evaporated. I plated it warm under the lamb and as part of the salad.
I whipped greek yogurt and creme fraiche with some turmeric powder to make the sauce. I diced the cucumbers and arranged them on the plate with some of the fennel, pickled mustard seed, fennel fronds, mint and hyssop. And I finished by placing some more of the pickled mustard seed on the lamb.
I tied off an eight bone lamb rack and seasoned it heavily with salt. I pan-seared it for a few minutes on each side added some fresh thyme, rosemary and butter to the pan and spooned the butter over the lamb. I placed the lamb in a 300 degree oven for about 20 minutes and cooked it to an internal temperature of 150. I removed the lamb from the oven, spooned the butter over it again and placed it on a cutting board to rest for a few minutes before slicing it to serve.
I sliced and sauteed some fennel in olive oil til it softened and released some of its liquid before adding sugar, vinegar, mustard powder and water. I cooked the fennel slowly til it was very soft and most of the liquid had evaporated. I plated it warm under the lamb and as part of the salad.
I whipped greek yogurt and creme fraiche with some turmeric powder to make the sauce. I diced the cucumbers and arranged them on the plate with some of the fennel, pickled mustard seed, fennel fronds, mint and hyssop. And I finished by placing some more of the pickled mustard seed on the lamb.