Grilled Loin of Lamb with Olives and Fennel

Ingredients

• 2 deboned racks of lamb, 8 chops each
• 4 tbsp Cobram Estate Premiere extra virgin olive oil
• Freshly ground black pepper
• 6 sprigs of lemon thyme, finely chopped
• 2 cloves of garlic, finely chopped
• 1 small brown onion, diced
• 3 globes of fennel, trimmed and each cut into 6 wedges
• ½ tsp coriander seeds
• 2 tbsp Chardonnay wine
• 3 tomatoes
• Salt
• 20 baby black olives
• 1 tbsp finely grated orange zest
• 2 tbsp chopped parsley
• Additional Cobram Estate Premiere extra virgin olive oil for drizzling

Method

1. Cut each loin of lamb in half and season the meat with 2 tbsp Cobram Estate Premiere extra virgin olive oil, a little pepper, half the lemon thyme and half the garlic.
2. Heat 2 tbsp Cobram Estate Premiere extra virgin olive oil in a pan.  Add the onion and remaining sprigs of lemon thyme and stir for 2 minutes.  Add the fennel, remaining garlic and the coriander seeds and stir for 2 minutes.
3. Add the wine and bring to the boil.  Add the tomatoes, stir well and season with salt and pepper.  Cover with a lid and cook on low heat for about 15 minutes.
4. Cook the lamb on a hot grill for about 4-5 minutes on each side. Season the meat with salt and leave to rest for 5 minutes before serving.  Add the olives, orange zest and parsley to the fennel.
5. Serve the fennel on 4 plates and top with a piece of loin of lamb, sliced into 3 pieces.  Drizzle a little Cobram Estate Premiere extra virgin olive oil on top of the meat and serve.