Baked Fennel with Lamb and Coriander

Preparation info
  • Serves


    • Difficulty


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By Anne Willan

Published 1989

  • About

The musky, orange aroma of coriander seed complements the anise-flavored fennel. Serve with couscous or boiled rice.


  • 1 ½ lb/750 g fennel bulbs
  • 2 tsp oil


  1. Trim the fennel, peeling off outer strings. Cut it in ¼ in/6 mm slices through the root. Cook the fennel in a large pan of boiling salted water until almost tender, 10-15 minutes, and drain. Heat the oven to 350°F/175°C.
  2. Heat the oil in a frying pan and add the lamb, garlic, coriander seed, salt and pepper. Cook, stirring constantly, until the lamb is browned a