Lamb Loin With Basil Crust and Fennel
In July and August I use a lot of fresh basil. I love to use it as a coating on a roasted loin of lamb. When the meat is sliced, there is the beautiful green of the crust and the gorgeous pink of rare lamb, the colors arranged on a pale creamy bed of quickly cooked fennel. There are three steps to cooking the loin, a cut you can get by asking your butcher to debone a rack of lamb. I sauté the meat to brown and caramelize the outside, then I roast it a bit, coat it with the basil crust and roast it again.
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