Lamb with Fennel

Preheat the oven to 140 ° C lower and upper heat Preheat.

Rinse meat, pat dry and season with salt and pepper. Heat 2 tablespoons of oil in a pan, cook meat on all sides until browned. Place into roasting pan and finish cooking in preheated oven at 140°C (approximately 285°F) for 25-30 minutes.

Rinse peppers, halve, remove seeds and ribs and peel with a peeler. Cut into diamonds. Peel onion and cut into diamonds as well. Heat 2 tablespoons of butter in a pan and saute peppers and onion. Add broth and season with salt and pepper. Cook until peppers are al dente, for about 5 minutes.

Rinse, dry and halve fennel. Season with salt and pepper. Heat remaining oil in a grill pan and cook fennel for about 5 minutes.  Remove from heat and add to peppers and onion.

Heat the rest of butter in a small saucepan, Peel garlic and slice. Rinse ginger and cut into 2-3 slices. Combine with lavender, cinnamon, vanilla, chile and salt. Add to a saucepan and cook on low heat for 1-2 minutes.

Combine yogurt with lemon juice. Season with coriander, salt and pepper.

Remove lamb from oven, let rest for a little and divide into portions.