Lamb cutlet with olive-gremolata and fennel vegetables

Name: Lamb cutlet with olive-gremolata and fennel vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1–2 Garlic cloves; 75 g Olives stuffed with paprika; 5 Stem(s) Lemon thyme; 1 Organic Lemon; 7-10 Tbsp Pepper; 3 (approx. 800 g) Fennel tubers; 20 g Butter; 300 ml Vegetable broth; 12 Lamb chops (600-700 g); 2-3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 8 discs (approx. 200 g) Baguette; 50 g Herb Butter

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1–2 Garlic cloves
75 g Olives stuffed with paprika
5 Stem(s) Lemon thyme
1 Organic Lemon
7-10 Tbsp Pepper
3 (approx. 800 g) Fennel tubers
20 g Butter
300 ml Vegetable broth
12 Lamb chops (600-700 g)
2-3 TABLESPOONS Olive oil
7-10 Tbsp Salt
8 discs (approx. 200 g) Baguette
50 g Herb Butter

Directions

1
Peel the garlic. Chop olives and garlic. Wash thyme, shake dry and remove leaves. Wash lemon hot, dab dry and finely grate the peel. Use the rest of the lemon for other purposes.
2
Mix olives, garlic, thyme and lemon peel and season with pepper.
3
Clean and wash the fennel and put the fennel greens aside. Cut the fennel into slices. Heat butter in a pot and fry fennel lightly. Pour in broth, bring to the boil and cover for 6-8 minutes d
4
Pat the lamb chops dry. Heat the oil in a large pan. Fry the chops for about 5 minutes, turning them in portions. Season with salt and pepper and put aside covered. Spread the baguette with herb butter and roast under the preheated grill (240 °C) for 4-5 minutes.
5
Arrange fennel and lamb on a large plate. Spread some olive gremolata on top and garnish with fennel green. Add the remaining Gremolata and herb baguette.