Roast Lamb Rump W. Balsamic Syrup, Braised Fennel & Orange

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Roast Lamb Rump W. Balsamic Syrup, Braised Fennel & Orange
Course Main Dish
Prep Time 30
Cook Time 30
Servings
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
Course Main Dish
Prep Time 30
Cook Time 30
Servings
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