Fennel seed lamb with Brussels sprouts and fennel salad
French trimmed lamb cutlet(s) or rack(s)
480 g, (buy 12 x 50g cutlets) fat trimmed
1 tsp, seeds
200 g, thinly sliced
2 baby, thinly sliced, fronds reserved
fresh lemon rind
2 tbs, lightly toasted
fresh flat-leaf parsley
1 medium, cut into wedges, to serve
- Boil, steam or microwave potatoes until tender. Drain. Cover to keep warm.
- Meanwhile, combine lamb, fennel, cumin and 1 teaspoon oil in a large bowl. Season with salt and pepper.
- Heat a large non-stick frying pan over medium-high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes.
- Meanwhile, heat remaining oil in same pan over medium-high heat. Cook Brussels sprouts, tossing, for 5 minutes or until lightly golden and just tender. Transfer to a bowl. Add sliced fennel, fennel fronds, rind, juice, almonds and parsley and toss to combine. Serve lamb with salad, potatoes and lemon wedges.