Lunch: Lamb Chops with Fennel Relish

Ingredients

3 tablespoons extra-virgin olive oil
Four 1-inch-thick lamb loin chops (about 6 ounces each)
Salt and freshly ground pepper
1 small fennel bulb, cored and cut into 1/2-inch dice
1 garlic clove, minced
1 shallot, finely chopped
2 anchovy fillets, rinsed and minced
2 tablespoons finely chopped parsley
1 tablespoon chopped Calamata olives
1 tablespoon drained small capers
1/4 teaspoon crushed red pepper
1 teaspoon sherry vinegar

Instructions

In a medium skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb chops with salt and pepper, add them to the skillet and cook over moderately high heat, turning once, until browned, about 7 minutes. Transfer to a plate and keep warm.
Meanwhile, in another medium skillet, heat the remaining 2 tablespoons of oil. Add the fennel, garlic and shallot and season with salt and pepper. Cook over high heat, stirring occasionally, until the fennel is crisp-tender, about 4 minutes. Off the heat, add the anchovies, parsley, olives, capers, crushed red pepper and vinegar. Mound the relish on 2 plates and top with the lamb chops. Drizzle with any accumulated lamb juices and serve.

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