Anise Roasted Lamb with Caramelized Fennel Faro

An Introduction to Lucky River Vineyard

We are delighted to share this sublime recipe for anise roasted lamb with caramelized fennel faro, crisp enoki mushrooms, grilled spring asparagus, and toasted sesame seed masala garnish. This pairing was crafted specifically to highlight and set the scene for our new Lucky River Vineyard Pinot Noir. The garnishes tie everything together beautifully, so don’t miss those steps! For the anise powder, we highly recommend DIY toasting and grinding your anise seed. 

The perfect blend of sophisticated, yet do-able, join us in jumping into this perfect spring-to-summer pairing!

Anise roasted lamb with caramelized fennel farro and spring asparagus




8 medium to large size Lamb ribs (usually one rack – Frenched)

1 package (6 oz.) Enoki mushrooms

1 cup Dry Italian farro

1 head of Fennel (core removed and sliced medium thin)

1 bunch Spring asparagus

3 cups Vegetable broth

1 tsp. Garam masala

1 Tbls. Sesame seeds

1 Tbls. Anise seed (toasted and ground)

1 oz. Butter

3 oz. Olive or Avocado oil

Sea Salt to taste



Preheat the oven to 400 degrees, preheat the grill to medium heat.

In a small saucepan add the vegetable broth and bring to a lite boil. Add a pinch of sea salt and farro. Reduce heat to a simmer, cover and cook for 20-25 minutes or until the farro is open and semi soft. Keep warm.

In a small sauté pan on medium heat. Add a splash of oil, sesame seeds, salt and garam masala. Toast until fragrant or golden brown.

Break off the ends of the asparagus and toss in 1 oz. of oil and place on the grill, making sure to quelch any flames. Cover and cook until bright green with grill marks. Season with sea salt and keep warm.

Cut off the end root of the enoki mushrooms and toss in 1 oz. oil and place on a baking sheet. Roast in preheated oven for 8-10 minutes or until they are crispy and golden brown.

Heat a medium to large, over-safe sauté pan over medium-high heat. Coat your lamb ribs (rack) with sea salt and anise powder. Using ½ oz. of oil, sear your lamb rack until brown. Once ribs are seared, add pats of butter one at a time until ribs are well coated. Place in your pre heated oven or grill for desired doneness (We go for medium rare to medium) about 10-12 minutes depending on size. Slice into individual ribs and serve hot.

In a medium saute pan on medium to low heat add the remaining oil and fennel. Continue to cook until each slice of fennel is darker brown and caramelized. Finish with sea salt and keep warm.

To assemble; Combine the caramelized fennel and farro, placing them in the center of your dish, next add the asparagus, place 2 lamb ribs opposite or leaning against the asparagus. Sprinkle with enoki mushrooms and sesame seeds. Serve.

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