Ingredients (8 Servings)

  • Rack of 8 chops

For the marinade:

  • 2 tbsp. olive oil
  • 2 cloves of garlic
  • 2 fresh sage leaves
  • 1 tbsp. fresh thyme
  • 2 tsp fennel blossom (or 1/2 tbsp ground fennel seeds)
  • 1 tsp. course salt
  • 1 tsp. freshly ground pepper

For the sauce:

  • 30 g dried morels
  • 250 ml water
  • 175 dry white wine
  • 350 ml chicken stock
  • 200 ml cream (40% fat)
  • 1.5 tsp. freshly chopped thyme
  • 2 tsp. sauce thickener
  • Salt
  • Freshly ground pepper

Nutritional values (per serving)

Calories415 kcal
Fat27 g
Sodium851.0 mg
Carbohydrates5 g
Protein35 g
Phosphorus242 mg
Potassium463 mg
Liquid169 ml


The great flavour of this roast comes from the marinade of herbs and fennel. The meat should soak in the marinade overnight, so you will need to prepare it the day before.

Finely chop the herbs. Mix all ingredients to a paste in a small bowl. Cover the meat in the paste and rub in well. Place in a roasting tin or on a tray with the bone side down, cover, and leave overnight in the fridge.

Two hours before the meat is to go in the oven, remove the tin from the fridge and leave to stand at room temperature.

Place a shelf in the middle of the oven and preheat the oven to 230°C.

Cook the meat for 20-30 min. Reduce the heat to 180°C and cook for a further 20-30 min. until the meat is cooked through (time varies depending on the oven and the thickness of the cut).

Remove from the oven and place on a board, loosely cover with foil and leave for another 15-25 min.

While the meat is cooking, soak morels in warm water until soft (20-30 min). Squeeze out well, chop finely and put to one side. Pour the water through a fine sieve and keep to use later.

Drain the fat from the roasting tin and pour in the wine. Use a wooden spatula or wooden spoon to loosen any bits that are stuck. Put everything in a saucepan and boil until the liquid is reduced to c. 75 ml (3-5 min). Strain through a fine sieve and pour the liquid back into the pan.

Add the morels, the water you soaked them in, the chicken stock, 175 ml of cream and the thyme to the pan.

Boil until the liquid reduces to 450-500 ml (c. 15 min).

Whisk the sauce thickener with the remaining cream in a small bowl and mix well into the sauce. Keep simmering until the sauce thickens a little.

Season with salt and pepper if required.