Copyright John Paul Urizar
www.johnpaulurizar.com.au
Go on - make yourself do it. Trim off most of the fat from the lamb before you cook it. The meat won't have a golden glistening crust and that means you won't be tempted to eat it. The lentils and fennel are a delicious combo with this meat - even better accompanied with mint sauce.
Preheat the oven to 220 degrees Celsius.
Brush lamb with a little olive oil and seasoning and pierce through the flesh with slivers of garlic and rosemary. Place the racks on a baking rack sitting in a baking dish. Cook in the hot oven for 20 - 25 minutes.
Bring a large pan of water to the boil and add the lentils. Bring to the boil, reduce to simmer and cook for approx 10 minutes until they are tender but retain form and bite.
Remove them from the heat, drain and set aside.
Heat the oil in a pan to hot and add the capers to fry until the darken and become crispy.
Using a slotted spoon, remove the capers and add the fennel to gently sauté for around 2 - 3 minutes.
Remove from the heat and add the lentils, capers, lime juice and chopped fennel fronds.
Serve the racks with the lentil salad, carrots and garlic silverbeet.
Note: The time required to cook lentils varies depending on the age and type of lentil. French lentils or Australian grown French style lentils should retain form and bite. The cooking time of these lentils varies from 5 - 15 minutes. Test them as you go.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 25 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1976 kj |
| Calories | 472 kcal |
| Fat | 20 g |
| Saturated Fat | 6.7 g |
| Total Carbohydrate | 22.3 g |
| Total Protein | 46.7 g |
| Fibre | 10 g |
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