Brown Fennel Seed, Rosemary and Thyme Lamb with Sage Honey Sauteed Apples

Brown Fennel Seed, Rosemary, and Thyme Lamb with Sage Honey Sauteed Apples

I love the aromatic brown fennel seed in this recipe.  The flavors of the lamb combine well with the sage honey sauteed apples.
Serves 2-4

Ingredients
  

  • 1 rack of lamb
  • 1 tablespoon organic brown fennel seed
  • 1 teaspoon fresh rosemary needles , finely chopped
  • 1 teaspoon fresh thyme leaves , finely chopped
  • 1 apple , cored, and sliced into eighths
  • 1 tablespoon sage honey
  • 4 tablespoons extra virgin olive oil
  • Sea salt and freshly ground black pepper

Instructions
 

  • Add the lamb, fennel seed, rosemary, thyme, and 3 tablespoons of olive oil to a medium bowl. Season with salt and pepper and rub the mixture on both sides of the lamb. Put the lamb in the refrigerator to marinate for 1-3 hours. Remove the lamb from the refrigerator.
  • Preheat the oven to 350°F.
  • Heat a large cast-iron skillet over medium-high heat. Add the lamb to the pan, season with salt and pepper, and cook on both sides for 8 minutes total. Remove from the heat. Transfer the pan to the oven and cook for 15 minutes or until the meat is cooked through. Remove from the oven.
  • While the lamb is cooking, heat 1 tablespoon olive oil in a medium cast-iron skillet over medium-high heat. Add the apples to the pan and cook for 6-8 minutes or until the apples are soft. Add the honey to the pan and cook for an additional 1 minute, stirring. Remove from the heat.
  • Transfer the lamb to a serving plate. Arrange the apples around the lamb. Serve immediately.
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