Fennel seed lamb with Brussels sprouts and fennel salad
11
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Almonds add crunch and spices add punch to simple lamb cutlets and salad.
Ingredients
Baby potatoes
500 g
Lamb Frenched cutlet or rack, raw
480 g, (buy 12 x 50g cutlets) fat trimmed
Fennel seeds
2 tsp
Ground cumin
1 tsp, seeds
Olive oil
2 tsp
Brussels sprouts
200 g, thinly sliced
Fennel
2 baby, thinly sliced, fronds reserved
Fresh lemon rind
2 tsp
Lemon juice
2 tbs
Flaked almonds
2 tbs, lightly toasted
Fresh flat-leaf parsley
1 cup(s)
Lemon(s)
1 medium, cut into wedges, to serve
Instructions
1
Boil, steam or microwave potatoes until tender. Drain. Cover to keep warm.
2
Meanwhile, combine lamb, fennel, cumin and 1 teaspoon oil in a large bowl. Season with salt and pepper.
3
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.
4
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.
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