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Roast lamb with braised fennel, parsnips and mash

Roast lamb 

Serves 4


2 lamb culottes (approx. 600 gr)
salt and pepper
2 tsp. sugar
8 sprigs of thyme
1 tsp. fennel seeds

Braised fennel and parsnips

2 fennel
4 small parsnips
1 dl apple cider vinegar
1 tbsp. cold-pressed rapeseed oil
Salt and pepper


400 gr potatoes
400 gr Jerusalem artichokes
2 tbsp. cold-pressed rapeseed oil
1 dl low-fat milk
Chopped fennel tops
Salt and pepper

How it’s done

Heat the oven to 180 degrees C°.

Fennel and parsnips  - Peel and halve the parsnips. Rinse and cut the bottom and tops off the fennel - keep the tops for the mash. Cut the fennel into slices and put the parsnips, fennel, rapeseed oil and apple cider vinegar in a roasting pan and season the vegetables before placing the pan in the oven.

Lamb - Blend the salt, pepper, sugar, thyme and fennel seeds in a food processor, and rub the lamb with the herbal salt. Place the culottes in a cold pan with the fat side down, turn on the heat, and cook it off until golden. Turn them over and brown the undersides. Roast the lamb in the oven at 180 degrees for 10 minutes.

Mash - Peel and cut the Jerusalem artichokes and potatoes into cubes and boil them for approx. 15 minutes, until tender. Strain the water from the pot, then add rapeseed oil, low-fat milk, and chopped fennel tops and mash the potatoes and Jerusalem artichokes. Season the mash with salt and pepper.

Dinnertime - Cut the culottes into slices and serve with mash and braised vegetables.

Source: The editors of Denmark.dk