ROASTED LAMB LOIN WITH FRESH SAUERKRAUT
Source: Jim Coleman's Flavors: Companion to the Public Television Series

4 lamb loin chops, about 4 oz each
1 tablespoon ground fennel
1 tablespoon olive oil
5 cups shredded red cabbage
1 cup white wine vinegar
1 tablespoon caraway seeds
1 tablespoon fennel seeds
1 tablespoon sugar
32 cooked asparagus spears

Preheat the oven to 400.

Thoroughly dust the lamb with the ground fennel seeds.

Heat the olive oil in an ovenproof saute pan. When the pan is hot, sear the lamb on all sides until brown.

Transfer the pan to the oven and roast for 8 to 10 minutes, until medium-rare to medium.

Meanwhile, place the cabbage, vinegar, seeds and sugar in a saucepan and bring to a simmer over medium heat. Cook for 8 to 10 minutes, or until the cabbage is tender.

Place the sauerkraut in a mound in the center of each serving plate.

Arrange 8 spears of asparagus around the sauerkraut on each plate.

Slice each lamb loin and arrange the slices on top of the asparagus around the sauerkraut, and serve immediately.