Jul 13 2026
Restaurants›Schymik's Kitchen›Fennel Crusted Lamb Recipe

Fennel Crusted Lamb Recipe

Inspired by Schymik's Kitchen
Time1h
Serves2

10oz free range new zealand rack of lamb, grilled local maitake mushroom, puree of roasted persimmon and root vegetable, tarragon blossom

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Ingredients

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Lamb

Mushroom

Puree

Garnish

Method

Prepare the Lamb

  1. 1

    Season the Rack of Lamb

    Preheat your grill to medium-high heat. In a small bowl, mix the fennel seeds, salt, and black pepper. Rub the mixture all over the rack of lamb, ensuring it is evenly coated.

  2. 2

    Grill the Lamb

    Drizzle the rack of lamb with olive oil. Place it on the grill and cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from grill and let it rest for 5 minutes before slicing.

Cook the Mushrooms

  1. 3

    Sauté the Maitake Mushrooms

    In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the maitake mushrooms and cook for about 5-7 minutes until they are golden brown and tender. Season with a pinch of salt and pepper.

Make the Puree

  1. 4

    Cook the Root Vegetables and Persimmons

    In a saucepan, combine the diced root vegetables and vegetable stock. Bring to a boil, then reduce to a simmer and cook for about 15-20 minutes or until the vegetables are tender. Add the diced persimmons and cook for an additional 5 minutes.

  2. 5

    Blend the Puree

    Remove from heat and let cool slightly. Using a blender or food processor, blend the mixture until smooth. Drizzle in olive oil and season with salt to taste. If too thick, add a little more vegetable stock to reach desired consistency.

Plate the Dish

  1. 6

    Serve

    On each plate, spread a generous spoonful of the persimmon and root vegetable puree. Place the sliced lamb on top, and arrange the sautéed maitake mushrooms alongside. Garnish with tarragon blossoms for a fresh finish.

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