for four servings
800 grams (1 lb. 12 oz.) rack of lamb
50 grams (2 oz.) garlic dry sausage, thinly sliced
50 grams (2 oz.) small bacon bits
4 bulbs of fennel
1/2 sweet onion
3 tablespoons mild flavorful olive oil
1 sprig of thyme
a small pinch of thyme flowers
a small pinch of ground cumin, salt and pepper
Quarter the fennel bulbs, remove the cores and slice the leaves thinly. Cook in 1 liter (4 cups) of boiling salted (20 g / 4 tsp.) water for 6 minutes; drain, refresh in ice water and drain again.
Cut the sausage into thin strips.
Place the rack of lamb, seasoned with salt and pepper, in a baking dish with 1 tbsp. olive oil, a crushed clove of garlic (unpeeled), and two sprigs of thyme.
Roast for 12 minutes in a hot oven (200°C / 400°F).
Remove from the oven; let the meat rest on a rack covered with a sheet of aluminum foil.
In a saucepan, sweat the minced onion with the bacon in 2 tbsp. hot olive oil. When the onion is lightly colored, add the sausage, then the fennel, thyme flowers and cumin. Cook gently for 5 minutes.
Meanwhile, reheat the lamb for 5 minutes in a hot oven. Serve hot, accompanied by the vegetables.
bacon recipe courtesy of: Jacques Chibois, Grand Chef Relais & Châteaux, La Bastide Saint-Antoine, 48, avenue Henri Dunant, 06130 Grasse, Côte-d'Azur, France