Leg of Lamb with fennel

28 Jul

I have cooked fennel bulb before but did not like it very much. Inspiration made a Fennel chocolate cake recently and I decided to try it again and this time I found it to be delicious. According to my daughter your taste buds changes every 7 years? Hopefully soon I will be able to like fresh coriander?! 

Fennel is native to Europe, Asia, and North Africa. Fennel (Foeniculum vulgare) was one of the first plants to be cultivated by man and it has always been highly valued. It is regarded as a medicinal and culinary herb. It is not only cultivated in South Africa but it also occurs as a roadside weed. 

Fennel is a good digestive herb. Apparently a leaf or piece of the stem can be chewed after big meals to prevent indigestion. The seed is also an antiseptic. Infuse 10ml finely crushed seeds in 250ml boiling water and leave to stand for 10 minutes. Strain and use as an antiseptic. Apparently it also aids weight loss! 

Now to the recipe!

Ingredients:

1 x 2kg leg of lamb

salt and black pepper

15ml fennel seeds

1 fennel bulb, cleaned and sliced

12 baby onions, peeled

200ml white wine

600ml orange juice

zest of 2 oranges

Season the leg of lamb with the salt, pepper and fennel seeds.

Place the sliced fennel bulb and the onions in the bottom of an oven casserole dish.

Place the lamb on top and pour the wine, orange juice and zest over.

Cover and bake in the oven at 160ºC for 4 hours.

 Source: http://www.biodiversityexplorer.org/plants/

6 Responses to “Leg of Lamb with fennel”

  1. Tandy July 28, 2011 at 12:39 pm #

    thanks for the link back! I think coriander is an acquired taste 🙂

    • pinkpolkadotfood July 31, 2011 at 7:29 pm #

      I think you are right,but I have been trywing to acquire the tsaste for a couple of years now and it still taste YUK to me!! 🙂

  2. Cindy July 28, 2011 at 12:48 pm #

    I still haven’t acquired a taste for fennel, although I keep trying …

    • pinkpolkadotfood July 31, 2011 at 7:42 pm #

      Well, at last I am enjoying fennel,but I am still battling with fresh coriander and shhhhh (don’t tell anyone) sage!

  3. Jane-Anne Hobbs July 31, 2011 at 9:37 pm #

    Lovely. I have some baby fennel bulbs lying in my fridge, and I think this is *exactly* what I’m going to make with them. The combination of lamb and fennel is just divine!

Trackbacks/Pingbacks

  1. Baby fennel bulb salad with oranges « PinkPolkaDotfood - December 6, 2011

    […] I use the leaves often as a garnish and I also enjoy cooking the bulb, which can be seen with this Leg of lamb with fennel! […]

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