Roasted Lamb Tenderloin and Shaved Fennel Salad

Recipes & Wine

Yield: 4 Servings
Prep Time: 15 minutes | Cook Time: 10-15 minutes

Ingredients:

• About 3 Tablespoons olive oil
• 4 lamb tenderloins steaks, about 1-1/2 inches thick
• Salt and coarsely ground black pepper
• 2 bulbs fennel, trimmed and thinly shaved on a mandolin*
• 1/4 cup Nicoise olives, pitted
• 1 Tablespoon capers, rinsed
• 1/2 cup shaved parmesan cheese
• 4 Tablespoons chopped Italian parsley
• Chili flakes
• Sprinkling of Meyer lemon juice
• 8 white anchovy fillets, packed in oil

*If you do not have a mandoline, use either a vegetable peeler or a Chef's knife.

Method:

• 1.

  Heat a large heavy bottomed skillet with enough olive oil to coat the pan liberally over high heat. Season the lamb with salt and pepper. Cook over medium heat for 2 to 3 minutes per side, until nicely brown for rare. Remove from the pan and set aside or finish in the oven at 375°F for 5-10 minutes until desired doneness.

• 2.

  In a bowl, combine the fennel, olives, capers, cheese and parsley. Add a pinch of chili flakes and a sprinkling of lemon juice.

• 3.

  To serve, slice the lamb into halves and divide onto 4 plates. Top with the fennel salad and garnish each with 2 white anchovies.

Serving Suggestion:

Serve with steamed asparagus. Pair with the Marmesa Syrah 2006; the wine balances well with weight of the meat, and its spice will complement the fennel and olives of the salad.

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