Lamb Loins with Fennel Custard

By Grammie926

This dish combines lamb with a touch of apricots and is served with a slightly richer fennel custard that allows a good synergy between the lamb and the sparkling rosé. Lean lamb loins are available at butcher shops and sometimes at the supermarket. They vary in thickness, so roasting time will vary too. Serve some sugar snap peas on the side, if desired.



We like the smoother texture you can get by placing the fennel in a blender, but if you prefer a chunkier texture use a food processor. If you are serving more people, you can use smaller ramekins to make 8 custards. The baking time will be between 15 and 20 minutes.

Ingredients

• 1/2 cup (125 mL) chopped dried apricots, soaked first in hot water to soften
• 2 tsp (10 mL) cracked fennel seeds
• 1/4 cup (50 mL) pine nuts
• 3 tbsp (45 mL) chopped mint
• 3 tbsp (45 mL) fresh bread crumbs
• 1 tbsp (15 mL) olive oil
• 2 lamb loins
• Salt and freshly ground pepper
• 2 tbsp (25 mL) butter
• 11/2 cups (375 mL) homemade or low-sodium chicken stock
• FENNEL CUSTARD
• 1/2 cup (125 mL) chopped dried apricots, soaked first in hot water to soften
• 2 tsp (10 mL) cracked fennel seeds
• 1/4 cup (50 mL) pine nuts
• 3 tbsp (45 mL) chopped mint
• 3 tbsp (45 mL) fresh bread crumbs
• 1 tbsp (15 mL) olive oil
• 2 lamb loins
• Salt and freshly ground pepper
• 2 tbsp (25 mL) butter
• 11/2 cups (375 mL) homemade or low-sodium chicken stock

Preparation

Step 1

1 Preheat oven to 400°F (200°C).

2 Combine apricots, fennel seeds, pine nuts, mint and bread crumbs in a bowl. Add oil and toss to coat. Set aside.

3 Season lamb with salt and pepper. Heat butter in a skillet over medium-high heat and sear each loin for about 2 minutes a side or until nicely browned all over.

4 Place loins in a metal baking dish and roast for 15 minutes. Sprinkle over apricot mixture and bake for another 5 to 10 minutes or until nuts are toasted and lamb is medium-rare.

5 Remove lamb, leaving any topping that has fallen o_ in dish. Transfer baking dish to stove and place over medium-high heat. Deglaze pan with chicken stock, bring to a boil and boil for 5 minutes or until sauce is reduced and flavourful. Carve loins and drizzle with sauce.

FENNEL CUSTARD

1 Preheat oven to 350°F (180°C).

2 Place fennel in a pot of salted water, bring to a boil and boil until crisp-tender, about 10 minutes. Drain. Return fennel to pot and place over low heat for 1 to 2 minutes to evaporate any water clinging to fennel. Cool to room temperature. Place fennel in a blender with eggs, fennel seeds, grated orange rind and cream and purée until smooth. Season well with salt and pepper to taste.

3 Divide mixture between four 4-inch (10-cm) ramekins. Place ramekins in a roasting pan and fill pan halfway up the sides of the ramekins with boiling water. Place pan in oven and bake for 30 to 35 minutes or until custards are set and slightly puffed. Cool slightly, then serve in ramekins or turn out on to serving dishes.