A nice and easy cut to share - simply cut the racks and serve. The braised fennel will take some time so plan ahead!
Preheat oven to 160C.
To braise the fennel, slice the bulbs into thirds or quarters depending on the size of the bulb.
Wash well and place in a baking dish along with the other ingredients.
Place a piece of baking paper over the fennel then cover tightly with tin foil ensuring all edges are tight and sealed.
Cook for 1 1/2 hours or until the fennel has softened. The fennel can be cooked ahead of time, then reheated in a hot pan to brown a little.
Allow to cool with a small vent on the side of the baking tray and be careful as a lot of steam will be released.
Increase the oven to 200C.
Oil and season the racks of lamb well.
Heat an oven proof heavy fry pan with a little high heat cooking oil until just smoking and then add the racks, skin down and cook on each side for 3-4 minutes or until well browned.
Turn the racks over and arrange so they fit in the pan and place in the oven to cook for a further 10-12 minutes or until cooked to your liking.
Remove from the oven and cover loosely with foil to rest while you make the salsa verde.
In a food processor pulse all ingredients to a paste adding the olive oil as needed. Taste and adjust the seasoning, adding more lemon or salt as needed.
Scrape out into a bowl to serve alongside the lamb and fennel.
Cut the lamb racks into portions and serve alongside the braised fennel with the salsa verde.
FOR THE FENNEL
3 large fennel bulbs
2 Garlic Cloves peeled
1 teaspoon Farro whole fennel seeds
Salt and Pepper
2 cups white wine
500 millilitres vegetable stock
FOR THE LAMB
2 Lamb Rack allows for 14 racks - 3 per person
Oil for cooking
Salt and Pepper
FOR THE SALSA VERDE
1 bunch Basil leaves
1 bunch mint leaves
1/2 cup Frozen Peas defrosted
1 bunch Italian parsley
2 tablespoons Capers well rinsed
Juice of 1 lemon
5-6 tablespoons extra virgin olive oil
Salt and Pepper to taste