Roasted Lamb Loin With Fresh Sauerkraut

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 lamb loin chops, about 4 ozs each
• 1 tablespoon ground fennel
• 1 tablespoon olive oil
• 5 cups shredded red cabbage
• 1 cup wine vinegar
• 1 tablespoon caraway seed
• 1 tablespoon fennel seed
• 1 tablespoon sugar
• 32 cooked asparagus spears

Recipe

• 1 preheat the oven to 400.
• 2 thoroughly dust the lamb with the ground fennel seeds.
• 3 heat the olive oil in an ovenproof saute pan.
• 4 when the pan is hot, sear the lamb on all sides until brown.
• 5 transfer the pan to the oven and roast for 8 to 10 minutes, until medium-rare to medium.
• 6 meanwhile, place the cabbage, vinegar, seeds and sugar in a saucepan and bring to a simmer over medium heat.
• 7 cook for 8 to 10 minutes, or until the cabbage is tender.
• 8 place the sauerkraut in a mound in the center of each serving plate.
• 9 arrange 8 spears of asparagus around the sauerkraut on each plate.
• 10 slice each lamb loin and arrange the slices on top of the asparagus around the sauerkraut, and serve immediately.