It’s easy to forget how tender and succulent new season’s lamb can be; each new season is a revelation, and a joy.
Spring lamb has a very subtle flavour; in this recipe I’ve used a highly aromatic medium heat, nutty, spice mix to provide consistency and enhance the aroma. You could try this spice mix on chicken, fish or alternatively sprinkled over salads. The mix, on its own, is great as a dukkah or dip. (See tips).
Fennel is a staple and one of my favourite vegetables. It makes a rich and satisfying braise, this thyme and saffron braise is ideal with lamb. Fennel is also great raw in salads with a fresh, tangy, olive oil or stir-fried.
New season lamb in available in the UK from April. Around September, when the lamb season comes to an end, New Zealand spring lamb becomes available. This export quality lamb has a consistent, clean and natural taste.
As an accompaniment I would recommend boiled new potatoes.
Serves 6
 
Roast hazelnut spice mix  
 
1tbsp -
Toasted sesame seeds  
1tsp -
Cumin seed  
1tsp -
Nigella seed  
1/2 tsp -
Garlic powder
2 medium-
Guajillo chillies (or large red dried chillies .See tips)  
 
1tsp -
Flaked sea-salt (for example Malden sea salt or kosher Salt)  
 
1tbsp -
Roast hazelnuts  
     
   
Thyme and saffron braised fennel  
 
1 -
Fresh red chilli – chopped into rings  
6 -
small bulbs Fennel (or 3 medium sized bulbs)  
4 -
cloves Garlic  
1/2 -
bunch Thyme – washed and picked  
4 -
Round shallots  
1 -
small pinch Saffron  
1tsp -
Nigella seeds –(warmed as in nutty spice rub)  
1 -
orange zest, finely grated  
3 -
oranges Juiced
8ml -
olive oil
1 -
knob butter
Pinch -
Salt & Pepper
100ml -
white wine
1tbsp -
Verjus (rice wine vinegar or champagne vinegar. see tips)
 
 
   
Main recipe
 
3 -
Eight bone racks of lamb
1 -
bag Ruby chard or watercress
1 -
bowl Hazel nut spice mix
1 -
tray Thyme and saffron braised fennel

I. Roast hazelnut spice mix
 

1. Warm the cumin seeds and the nigella seeds, separately in a warm, dry pan until they become aromatic (about five minutes).
 
  2. Using a coffee grinder or mortar and pestle, process the cumin, salt, garlic powder, hazel nuts, chillies and half the sesame seeds to a powder.
 

 

 3. Then add the remaining sesame seeds and all the nigella seeds and mix well.
 
4. Store close to hand in an airtight container. (This mix will keep for 2 weeks).
 

II. Thyme and saffron braised fennel
 
  1. Peel and chop the garlic and the shallots and set on the stove in a medium sized pot with a lid to sweat with half the amount of olive oil for about five minutes or until they become translucent.

 
2. While the shallots are on the go, cut the fennel in half and then into 1cm slices running lengthways.
 
3. When the shallots and garlic are ready, add the fennel and continue cooking. Nice and slow.
 
4. Now add the thyme, nigella, saffron, and chilli and grate the orange zest into the fennel and cook for another few minutes. Add a generous splash of wine and a lesser splash of vinegar (it depends on the size of your pot, as to the amount of wine and vinegar to use). Add the remaining oil and season with salt and pepper. Your fennel should be juicy and loose in the pot.
   
  5. Cover with a lid and cook until tender, about 15 minutes. Check for seasoning.
  1. Now for the lamb. Taking 3 eight bone lamb racks cut each in half giving you six individual lamb roasts. Get your oven hot (230 degrees Celsius).
 
  2. Using a large frying pan, sear your lamb well, long enough for it to start to give off that roasting lamb smell. (See tips). Have an oven dish ready.
   
3. Dredge the lamb generously in the hazel nut spice mix and roast for about twelve minutes for pink and about eighteen for cooked through.
 
  4. When the lamb is ready, remove from the oven and cover with foil. Stand for 8-10 mins. (See tips).
   
  5. While this is happening warm your plates and serve a large spoon of fennel to each plate, sprinkle with a little spice mix and top with some ruby chard or watercress.
   
  6. Carve the lamb into two and arrange on top of the fennel, serve ASAP.
 
Recipe by David Selex