Rack of Lamb with Braised Fennel and Green Sauce

Name: Rack of Lamb with Braised Fennel and Green Sauce (Carrè di Agnello con Finocchi Brasati e Salsa Verde)
Yield: Serves 4
Cuisine: Italian
Ingredients: 25 g salted baby capers, rinsed and dried; 2 cups (500 ml) Vermentino or other dry white wine; 3 white anchovy fillets in vinegar, drained; 100 ml extra virgin olive oil; about 2 cups (500 ml) Vegetable Stock; salt flakes and freshly ground black pepper, to taste; small handful mint leaves; 2 lamb racks; 2 tablespoons extra virgin olive oil, plus extra for drizzling; 2 sprigs thyme; 2 bulbs baby fennel; handful flat-leaf parsley leaves; handful basil leaves; 2 cloves garlic, peeled and bruised; juice of 1 lemon, strained

Carrè di Agnello con Finocchi Brasati e Salsa Verde

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

Carrè refers to the whole rack of lamb, which has seven cutlets. Inevitably, that means there isn’t an even number of cutlets – but never mind, there’s always someone who wants more and someone who wants less. If you want to portion it equally, though, you can always ask the butcher to cut smaller racks with an even number of cutlets. Ask your butcher to trim the lamb racks of the surface connective tissue, called silverskin, leaving a little of the fat on, and to ‘french’ the bones