Rack of lamb with saffron fennel

Total time: 2hr 05m
Preparation Time: 35m

For 4 portion

Nutritional Information

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


  • Meat
  • 2 racks of lamb (approx. 400 g each)
  • 2 tbsp olive oil for frying
  • 1.25 tsp salt
  • a little pepper
  • Vegetables
  • some saffron threads
  • 1.5 dl Noilly Prat
  • 1.5 dl vegetable bouillon
  • 0.5 tsp black pepper
  • 0.25 tsp salt
  • 600 g fennel, cut lengthways into slices approx. 1 cm thick

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  • Meat

    Remove the lamb from the fridge approx. 30 mins. prior to browning. Preheat the oven to 80°C, warm the platter and plates. Heat the oil in a frying pan. Season the meat, brown all over for approx. 5 mins., 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 hrs. The core temperature should be approx. 55°C. The meat can then be kept warm at 60°C for up to 30 mins.
  • Vegetables

    Bring the stock with all the ingredients up to and including 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.
  • Serve:

    Carve the lamb and serve with the fennel.

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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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