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Turban of Lamb Cutlets with Aniseed

Roast Turban of Lamb Cutlets  with Anise (or Fennel) Seeds



By Philippe Broad

PARIS, 14 APRIL 2012 — The sauce, made with two whole bulbs of garlic, vinegar and sugar, is what really sets this seasonal recipe apart.

Serves 6 to 8

1 rack of Lamb of 12 to 16 cutlets (ask your butcher to saw the base of the bone between each cutlet)
2 tbsp Olive oil
1 tbsp rock Salt
1 tbsp Anise (or Fennel) seeds
2 whole bulbs Garlic
9 tbsp Sherry vinegar
5 tbsp Sugar
Pepper from the mill


1. This type of roast requires intense heat, so preheat the oven at maximum temperature. The meat should be trimmed so as to leave just the thinnest layer of fat and rubbed with salt and peppered. Form into a circle, meat-side in, bone-side out, and secure with kitchen twine.

2. Coat with the olive oil, which will serve as an adhesive, and then sprinkle with the anise (or fennel) seeds so that they coat the meat. Place the meat in an oven dish, separate the bulbs of garlic into cloves - but do not peel - and distribute around the meat.

3. Cook in a hot oven th.9 (280° C) for 15, 20 or 25 minutes per lb depending on whether you prefer your lamb rare, medium or well done. When the roasting is finished, turn off the oven, place the roast on a serving dish and return to the oven, door ajar, for the time it takes to prepare the sauce. Meat is always more tender if allowed to rest a few minutes before carving. Use the warm oven to heat the plates.

4. Peel the cooked cloves, purée the flesh and put in a small pan with the vinegar and sugar. Bring to the boil and allow to reduce until the consistency becomes slightly syrupy. Over a high heat, deglaze the cooking dish by adding a little water and dissolving the caramelised meat juices by scraping them with a wooden spoon. Reduce and add to the sauce.


Carve the meat into cutlets, serving the sauce separately.

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