Roasted Lamb Loin Chop, Braised Fennel, Pickled Mustard Seed, Honey Turmeric Yogurt, Diced Persian Cucumber, Mint, Hyssop, Fennel Fronds
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.