Chargrilled Lamb Rack with Shaved Fennel, Fried Almond and Mint Salad

11:32 pm on 19 December 2005

(Serves 6)


  • 6 new season lamb rack 325 gm each
  • 1 tbsp. sumac
  • 1 tbsp. thyme finely chopped
  • 3 tbsp. extra virgin olive oil
  • Fennel salad:
  • 4 medium size fennel bulbs
  • 1 lemon juiced
  • ½ cup slivered almonds
  • 3 tsp. peanut oil
  • 12 mint leaves
  • Muscatel dressing:
  • 4 tbsp almond oil
  • 2 tbsp grapeseed oil
  • 1 tsp clear thyme honey
  • 2 tsp muscatel vinegar


Remove the outer layer of the fennel and slice thinly to a thickness of in ice water with the juice of one lemon.

For the dressing whisk together almond oil, grape seed oil and honey with muscatel Vinegar, season to taste.

Fry the almonds in peanut oil until golden and drain on absorbent paper

To serve: Pre heat oven to 220c. Heat a little olive oil in a fry pan over a medium to high heat season lamb with salt and freshly milled black pepper, rub with sumac and chopped thyme.

Cook for about 3 minutes on one side and place in the oven for a further 4 minutes. Remove lamb from oven and rest for 6 to 8 minutes.

For the salad drain the fennel and toss together with almonds, mint and the dressing, season to taste.

Place a pile of salad in the middle of each plate, cut the lamb into cutlets and arrange in the front of the fennel salad. Splash over the remaining dressing.

Suggested Wines to Go With Today's Recipe


Puriri Hills -- Clevedon

Stonecroft Zinfandel Rose

Villa Maria Rose

Ata Rangi Summer Rose

Fromm la Strada


Any Merlot

From Nine To Noon

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