Lamb Loin With Basil Crust and Fennel

Preparation

1. To Prepare Lamb

   1. Step 1

      In a small saucepan, heat oil to 300 degrees. Place half the basil leaves in oil until they turn dark green, 30 to 50 seconds. Transfer to paper towels to drain, and repeat with remaining basil.

   2. Step 2

      In a food processor, combine basil, bread crumbs, garlic, and salt and pepper to taste. Blend thoroughly until mixture is fine in texture and bright green. Set aside.

   3. Step 3

      Preheat oven to 300 degrees. Season lamb loins with salt and pepper to taste. In large sauté pan over very high heat, heat 2 tablespoons olive oil and add lamb. Sauté until well-browned on all sides, about 5 minutes. Transfer to flameproof baking pan, roast for 12 minutes, turning two or three times.

   4. Step 4

      Remove loins and keep warm; they may be held for up to one hour. Discard fat from pan, and place pan over medium heat. Stir in broth, scraping bottom of pan well, and allow liquid to reduce by half. Season with salt and pepper, and strain into a small saucepan. Set aside.

   5. Step 5

      Roll lamb loins in flour to coat evenly, pat to remove excess flour. Spread basil-bread crumb mixture across a baking sheet. Brush loins evenly with beaten egg and roll in bread crumb mixture, pressing firmly so crumbs will adhere. Return loins to a 300-degree oven until crust is very lightly browned and loins have reheated, about 5 minutes. While loins brown, prepare fennel.

2. To Prepare Fennel

   1. Step 6

      In a medium saucepan, combine fennel, olive oil, Pernod, sugar and lemon juice. Place over medium heat, and sauté until fennel is slightly wilted, about 1 minute. Remove from heat, and season with salt and pepper to taste.

3. To Serve

   1. Step 7

      Place saucepan with lamb juices over low heat to warm. Cut each lamb loin into six slices. Divide fennel among four plates, and arrange slices of lamb on top. Drizzle lamb juices around plates, and garnish with thyme sprigs. Serve immediately.