Roast Lamb Rump W. Balsamic Syrup, Braised Fennel & Orange
Ingredients
- 4 medium fennel bulbs stalks trimmed and bulbs cut into quarters (cores left intact), fronds reserved for garnish
- 2 cloves mediumgarlic thinly sliced
- 1/2 cup dry white wine or dry white vermouth
- 1/2 cup low salt chicken stock
- 1 medium navel orange
- 1/2 tsp. fennel seeds toasted and lightly crushed
- 1/2 tsp. coriander seeds toasted and lightly crushed
- Sea salt
- Freshly ground black pepper
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