Lamb in Fennel

For the lamb in fennel, cut the butter into small pieces and knead with flour, curd and salt to a smooth dough. Let this rest for an hour.

Clean the fennel bulbs, cut into pieces and blanch in salted water for about 5 minutes. Finely dice the onions and finely chop the garlic cloves.

Sauté in olive oil in a pan until translucent. Add the lamb mince, sauté briefly, season with salt and pepper and stir well.

Mash the gorgonzola with a fork and mix in the sour cream.

Coat a baking dish with olive oil. Roll out the dough to line the dish. At the top, the dough should protrude enough to fold over the casserole as a lid.

Pour in the lamb mince first, then the fennel. Pour the sour cream over the top, close the dough over the casserole and brush with egg white.

To allow the steam to escape, you should poke 2 sufficiently large holes in the top. Bake in the preheated oven on the middle rack at 200°C for about 50 minutes.

Serve the lamb in fennel fresh from the oven.

Preparation Tip:

Serve another salad with the lamb in fennel.

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