Rack of lamb roasted on a bed of fennel and figs – Food & Home Magazine
Rack of lamb roasted on a bed of fennel and figs is a wonderful dish for entertaining. Tender, salty meat and earthy fruit is a great combination.
Ingredients
- 4 baby fennel bulbs, sliced
- 6 figs, halved
- 30ml (2 tbsp) olive or avocado oil + extra, for frying
- sea salt and freshly ground black pepper, to taste
- 60ml (¼ cup) white wine vinegar
- 30ml (2 tbsp) brown sugar
- 2 x 6-cutlet lamb racks, trimmed
- microherbs, to serve
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