Saddle of lamb on fennel vegetables

Name: Saddle of lamb on fennel vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 released lamb salmon (approx. 300 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 750 g Fennel; 75 g pickled, dried tomatoes; 100 ml White wine; 75 g black olives in discs (from the glass); 7-10 Tbsp Aluminium foil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 released lamb salmon (approx. 300 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
750 g Fennel
75 g pickled, dried tomatoes
100 ml White wine
75 g black olives in discs (from the glass)
7-10 Tbsp Aluminium foil

Directions

1
Wash the lamb and dab dry. Season with salt and pepper and fry in 2 tablespoons of hot oil for 10-15 minutes. In the meantime, clean the fennel and keep the fennel greens. Wash the fennel and cut into cubes. Cut tomatoes into thin strips. Remove the meat from the pan and wrap in aluminium foil. Heat the remaining oil in the frying fat.
2
Add fennel and sauté. Add white wine and cook for about 8 minutes. Add tomato strips and olives. Season to taste with salt and pepper. Chop the fennel greens and sprinkle over the vegetables. Cut the lamb open and arrange on plates with the vegetables