Spice Roasted Lamb, Dried Fruits & Fennel Tart Tatin for Valentines Day
This is part 2 of a short cooking demonstration filmed in my home kitchen along with the recipes for a simple elegant meal. Now watch the video, print off the recipes, go shopping and be a star in your own kitchen on Valentines Day!
Spice Roasted Lamb…dried fruits & fennel tart tatin
Dried fruits
2 tbsp butter
3 ea garlic cloves, sliced thin
1 slice white bread, crust removed, small diced
1 tsp sugar, granulated
¼ cup raisins golden, soaked in ¼ cup warm water to plump
3 ea dried apricots, sliced
¼ cup almonds, sliced, chopped
1 tbsp sherry vinegar
1 tbsp extra virgin olive oil
3 ea anchovy fillets (optional)
2 tsp basil, chopped
Tart Tatin
1 sheet puff pastry
2 ea fennel bulbs, medium size, cut into ½ inch thick lengthwise slices
2 ea oranges,1/2 of one zested, both juiced
2 tbsp honey
½ tsp fennel seeds, ground
5 tbsp butter, cubed
to taste kosher salt and pepper
Lamb & Spice Mixture
2 pcs lamb loin, boneless, silver skin removed
As needed vegetable oil for cooking
To taste Kosher Salt
½ tsp ground cumin
½ tsp black pepper
pinch cayenne pepper
½ tsp fennel seeds, ground
¼ tsp cinnamon
As needed extra virgin olive oil
Method for Fruit:
- In a sauté pan over medium heat melt the butter, add the garlic and cook until lightly browned. Remove garlic and set aside.
- Add bread cubes and toast until lightly brown, remove and set aside.
- Add dried fruits with plumping liquid, sugar & vinegar and cook until almost dry.
- Remove from heat, add to breadcrumbs and garlic, add olive oil, anchovies and basil. Adjust seasoning, leave covered at room temperature for up to 2 hours.
Method for Tart:
- In a nonstick oven proof pan or a smaller cast iron pan combine orange juice, zest, honey, ground fennel, butter, salt and pepper. Bring to a boil for 1 – 2 minutes, swirl pan to combine.
- Remove from heat and arrange fennel in a star pattern. Simmer for over low heat for approx 40 minutes adding a little water as necessary to prevent the mixture form burning. Then fennel should be tender and nicely glazed , make special note not to move the fennel around too much, the star shape will be presented later. Remove from heat and cool completely.
- Once cool cut a round of the puff pastry to fit over the fennel, place on top and use a ring mold to prevent the rise/shrinking of the dough in the oven. If you do not have a ring mold use a ring of aluminum foil. Keep in refrigerator until ready to bakes.
Method for lamb:
- Combine all spices together. Season lamb with spice mixture and salt when ready to start cooking.
Cooking & Assembly
- Preheat oven to 400°F degrees and bake tart for approx 10 minutes, drop oven temp to 325°F for approx 20 minutes.
- In a hot pan over high heat sear lamb on all sides until deep golden brown. Approx 3 minutes per side. Place in oven for 5 minutes. Remove from oven and lest rest in a warm place.
- Place tart over burner on low heat to warm the syrup, Remove from heat, invert a plate or cutting board onto the top of the pan and carefully flip over using towels and being very careful. Garnish with some fresh cracked pepper and fennel fronds.
- Slice lamb into medallions, season meat. Place on plate and garnish with fruit topping and a drizzle of extra virgin olive oil.