Tender lamb gets a sweet-tart kick from a sauce of orange and oregano. Ask your butcher to french the racks (remove the meat and fat from the first few inches of bone) for a clean presentation.
See How to Carve a Rack of Lamb
Fresh fennel (often mistakenly called anise) is a common ingredient in Mediterranean cooking. Here, it is baked until tender and buttery-tasting. If you are unable to find fennel bulbs with the fronds still attached, you can garnish the dish with dill instead.
You'll find gigante beans in Mediterranean stores or at specialty food markets. If they aren't available, substitute a white bean such as Great Northern or flageolets. Beans are a good source of fiber and protein.
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The combination of tuna, anchovies, capers, garlic, and parsley is traditional in Mediterranean cooking, particularly in southern France. Anchovy paste, a mixture of anchovies, vinegar, spices, and water, is a mess-free substitute for mashed fillets; use 1 teaspoon of paste for each fillet.