Rack of Lamb with Saffron Fennel

2hr 05m
Preparation/cooking time: ca. 35m + Low-temperature cooking: ca. 90m

For 4 servings

Nutritional Information

Contains 353 Kcal, 34g Protein, 3g Carbohydrates, 19g Fat


  • 2 rack of lamb (approx. 400 g each)
  • a little pepper
  • 2 tbsp. olive oil to fry
  • 0.25 tsp. salt
  • some saffron threads
  • 1.5 dl vegetable bouillon
  • 1.5 dl Nouilly Prat
  • 0.5 tsp. black peppercorns
  • 600 g fennel, cut lengthways into 1-cm-thick slices

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  • Remove the lamb from the fridge approx. 30 mins. prior to frying. Preheat the oven to 80°C, warm the platter and plates. Heat the oil in a frying pan. Season the meat, brown for approx. 5 min, only turning when a crust has formed. Remove and place on the pre-warmed platter. Insert the meat thermometer so that it does not touch the bone. Cook at a low temperature in the centre of the oven for around 1 1/2 hours. The core temperature should be around 55 °C. The meat can then be kept warm at 60°C for up to 30 minutes.
  • Bring the stock with the remaining ingredients and a little salt to the boil in a wide-bottomed frying pan. Add the vegetables, cover and simmer for approx. 15 mins., turning the vegetables 2-3 times.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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