Grilled Loin Lamb Olives Fennel

Grilled Loin Lamb Olives Fennel

Prep
15
Cooking time
30
Serves
4

Method

  1. Cut each loin of lamb in half and season the meat with 2 Tbsp Cobram Estate Premiere Extra Virgin Olive Oil, a little pepper, half the lemon thyme and half the garlic.
  2. Heat 2 Tbsp Cobram Estate Premiere Extra Virgin Olive Oil in a pan. Add the onion and remaining sprigs of lemon thyme and stir for 2 minutes.  Add the fennel, remaining garlic and the coriander seeds and stir for 2 minutes.
  3. Add the wine and bring to the boil. Add the tomatoes, stir well and season with salt and pepper. Cover with a lid and cook on low heat for about 15 minutes.
  4. Cook the lamb on a hot grill for about 4-5 minutes on each side. Season the meat with salt and leave to rest for 5 minutes before serving. Add the olives, orange zest and parsley to the fennel.
  5. Serve the fennel on 4 plates and top with a piece of loin of lamb, sliced into 3 pieces. Drizzle a little Cobram Estate Premiere extra virgin olive oil on top of the meat and serve.

Ingredients Chevron Icon

2 deboned racks of lamb, 8 chops each

4 Tbsp Cobram Estate Premiere Extra Virgin Olive Oil

Freshly ground black pepper

6 sprigs of lemon thyme, finely chopped

2 cloves of garlic, finely chopped

1 small brown onion, diced

3 globes of fennel, trimmed and each cut into 6 wedges

½ tsp coriander seeds

2 Tbsp Chardonnay wine

3 tomatoes

Salt

20 baby black olives

1 Tbsp finely grated orange zest

2 Tbsp chopped parsley

Additional Cobram Estate Premiere Extra Virgin Olive Oil for drizzling