Lamb loins with fennel, rocket and citrus sauce

Try Alex McKay's French-style main course for a summer Sunday lunch party
By Alex Mackay
Lamb loins with fennel, rocket and citrus sauce
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: hard



  • 2 lemons
  • 1 oranges
  • 1 large bulb fennel
  • 4 small lamb, loins
  • 2 tbsp groundnut oil
  • 2 tbsp Dijon mustard
  • 1 small bunch of chives, finely chopped
  • 1 small red chilli, finely chopped
  • 80 ml lemon oil, or extra virgin olive oil
  • 100 g rocket, chopped


1. Preheat the oven to 190?C/gas 5.2. Remove the zest from the lemons and orange with a zester and set aside. Peel the fruits and remove the segments with a small very sharp knife into a sieve over a small saucepan. Squeeze all of the juice from the cores into the pan and set the segments aside.3. Halve the fennel bulb and slice it as finely as possible lengthways. Mix it with a little of the citrus juice and a generous pinch of salt, set aside.4. Season the lamb with salt and pepper. Heat a large frying pan with the groundnut oil until it is smoking a little, add the loins of lamb and fry for about 4 minutes on each side. Turn off the heat and lift the lamb onto a small cooling rack over the frying pan. Brush the lamb loins both sides with the Dijon mustard and roll in the chives to coat. Put them back on the rack as soon as they are coated and leave to rest.5. To make the sauce add the chopped chilli to the lemon and orange juice and boil for about 1 minute until the juice has reduced to a sticky syrup. Add the lemon oil and boil for about 30 seconds until it has emulsified. Add the citrus segments and zest, heat gently for about 30 seconds and season with salt and pepper. stir well to combine. Turn off the heat.6. Toss the fennel and rocket together and spread it onto a large serving plate, top with the lamb loins, which you can carve if you want to, and spoon over the sauce.

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