Recipe: Spring Lamb with Fennel
www.barcelona-metropolitan.com
Spring is the best season for lamb and this dish, served on top of piles of fennel that have been braised directly beneath the lamb, is perfect for entertaining. Serve with rosemary baked baby...
Keywords
- April 2018
- Archive 2018
- Spring
- Recipes
- Food
- Asparagus
- Fennel
- Lamb
- Tara Stevens
- March 2021
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barcelona-metropolitan.com.
Ingredients
- 1 large shoulder lamb (approximately 2.5 kg), trimmed
- 3 medium-sized fennel bulbs with stalk and root attached, halved
- 3 tbsp butter, room temperature
- 2 tbsp cumin
- 3 cloves garlic, crushed
- 1 glass of white or rose wine
- Handful of fresh rosemary
- Salt
- pepper
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