Lamb Skewer on Steamed Fennel

Cut saddle of lamb into 2-3 cm long pieces, season with salt and pepper. Halve the peppers, remove seeds, flatten and cut into pieces corresponding to the size of the meat pieces. Wrap meat with bacon and stick on skewers alternating with peppers. Rinse fennel, cut in half and cut into eighths, including the stalk. Place fennel in an oiled give. Squeeze garlic cloves only until smooth, add white wine, juice of one lemon, a few sprigs of lemon thyme, rosemary and olive oil. Cover and steam in a tube heated to 200 degrees for 10 minutes until soft. In a frying pan, heat a little bit of olive oil, not too much, and roast the kebabs leisurely with the sprig of rosemary on both sides until pink. Just before the end of the roasting time, add a few sprigs of lemon thyme. Arrange the fennel on plates and place the kebabs on top, garnish with lemon thyme. Serve with baguette.

Sweet wine

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