LAMB & FENNEL with LEMON PICKLE, green chilli & coriander salsa

You can’t beat the flavour combination of lamb and fennel except when you add my secret spice rub. Try this recipe the next time you’re entertaining guests for lunch.

prep time 10 mins cook time 30 mins Serves 4

Tips

Use a mandoline or V-slicer to cut fennel into thin slices. If you’re short on time use preserved lemon instead of making your own salsa. Substitute leftover lamb shoulder for lamb rack, if you like.

Ingredients

2 teaspoons secret masala

400g french-trimmed lamb rack (approximately 8 cutlets)

1 tablespoon extra virgin olive oil

1 fennel bulb, thinly sliced, fronds reserved

2 green onions, thinly sliced gluten-free bread, to serve lemon pickle, green chilli & coriander salsa

¼ cup (60ml) extra virgin olive oil

2 fresh long green chillies, roughly chopped 2 tablespoons lemon achar pickle, roughly chopped ¼ cup each mint leaves and coriander leaves

Method

Preheat oven to 200°C.

Rub secret masala all over lamb; season. Heat oil in an ovenproof frying pan over high heat; cook lamb on all sides until browned (approximately 2 minutes each side).

Transfer pan to oven; roast for medium (approximately 15-20 minutes) or until cooked to your liking. Rest lamb, loosely covered with foil (10 minutes), before slicing into cutlets. Meanwhile, to make lemon pickle, green chilli and coriander salsa: Place all ingredients in a food processor; pulse until roughly chopped. Season to taste.

To serve, arrange sliced fennel on serving plates; top with lamb, salsa, green onion and reserved fennel fronds. Serve with bread.

Six years ago Sarah fell in love with the people, food and culture of India. In My Indian Kitchen, Sarah takes you beyond the well-known restaurant favourites of butter chicken, chicken tandoori and dal. Combining her passion for Indian flavours with classical French techniques, she has created light, balanced and healthy dishes for you to make at home. In her signature style of simple elegance, these modern and inspiring recipes tell Sarah’s story and represent her special connection to India and Australia.