Serves 4 Portions of Grilled Herb and Fennel Lamb Loin
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1 tbsp fennel seeds, coarsely crushed
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 4 springs fresh rosemary, chopped
- 2 boneless lamb loins (about 10-oz each), trimmed of any fat or membrane
- salt and fresh ground black pepper to taste
Preparation:
Place the fennel seeds on a cutting board, and using the flat of a large knife, or a small sauté pan, press down to coarsely crush the seeds. You can also crush the seeds with a mortar and pestle. Combine with the oil, garlic, and rosemary. Rub all over the lamb loins and place in a plastic freezer bag. Place in the fridge to marinate for 2-8 hours. This can be done overnight.Prepare your gas or charcoal grill. Take the lamb loin out of the bag and scrap off the excess rosemary. Season generously with salt and fresh ground black pepper. Grill over med-high heat until desired doneness is reached. About 5 minutes per side for med-rare. Let rest for 5 minutes before serving half a loin per person.
This grilled herb and fennel lamb loin recipe goes great with this spicy yogurt mint sauce recipe.
