Roasted Lamb Loin with Fresh Sauerkraut

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400.
  • Thoroughly dust the lamb with the ground fennel seeds.
  • Heat the olive oil in an ovenproof saute pan.
  • When the pan is hot, sear the lamb on all sides until brown.
  • Transfer the pan to the oven and roast for 8 to 10 minutes, until medium-rare to medium.
  • Meanwhile, place the cabbage, vinegar, seeds and sugar in a saucepan and bring to a simmer over medium heat.
  • Cook for 8 to 10 minutes, or until the cabbage is tender.
  • Place the sauerkraut in a mound in the center of each serving plate.
  • Arrange 8 spears of asparagus around the sauerkraut on each plate.
  • Slice each lamb loin and arrange the slices on top of the asparagus around the sauerkraut, and serve immediately.
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