Tag Archives: fennel compote

Serves 4 INGREDIENTS For the lamb: 2 Merino lamb loin fillets 4 sprigs fresh thyme 2 bay leaves 2 (2-inch/5 cm) pieces of orange peel 1 tablespoon (15 ml) extra virgin olive oil 1 tablespoon (14 g) unsalted butter ¼ teaspoon (1.25 ml) salt Freshly ground black pepper 1 tablespoon (15 ml) high-smoke point vegetable oil for searing the loins For the fennel compote: 2 cups (650 g) fennel bulb, medium-diced ¼ cup (60 ml) extra virgin olive oil ½ teaspoon (2.5 ml) fennel seeds, roughly chopped ½ teaspoon (2.5 ml) salt 1 teaspoon (5 ml) honey ¼ teaspoon (1.25 … Read More