Saddle of lamb with fennel vegetables
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill for direct grilling
Ingredients
• 1 saddle of lamb
• 2 fennel bulbs
• 2 large beef tomatoes
• 1 fresh garlic bulb
• 2 bay leaves
• 1 tsp fennel seeds
• 2 red onions
• Salt
• Pepper
• 300 ml white wine
• fresh parsley
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preparation
➊ Remove the fat cap from the saddle of lamb and trim. Clean the fennel and cut into quarters. Cut the tomatoes into 5 boats each, removing the stalk. Peel the onions and also cut them into boats, cut the garlic bulb into slices.
➋ Briefly grill the fennel on the cut surfaces over the roasting burner or on the grill over direct heat. Then layer it in a casserole dish together with the tomato and onion boats and the garlic slices. Season with salt, pepper, bay leaves and fennel seeds, then pour in the white wine. Slowly braise everything in the mild, indirect zone of the closed grill at around 180 °C until the fennel is almost done.
➌ Rub the saddle of lamb with salt and grill over direct heat until golden brown. Then place on the fennel vegetables and cook until the core temperature is at your desired level. I use a core temperature gauge here, which is more reliable. For me, 54 °C is perfect for lamb. The rest of the family prefers 64 °C. No problem, I take out one half, cover it with a towel and let the other half continue cooking until the core temperature is 64 °C.
➍ Season the vegetable stock again with salt and pepper, remove the fillets, carve them and serve. Sprinkle with some freshly chopped parsley.
Recipe by Stephan Stohl
From an early age, Stephan Stohl wanted to be a chef - but everyone advised him against it. He became a carpenter, then the founder of a mobile cocktail bar, then a tavern owner and finally a restaurateur. Self-taught, he conquered the culinary world step by step and patience was his best teacher. The food expert also regularly fires up the grill for FIRE&FOOD.
Recipe from FIRE&FOOD issue 01/2021
