LAMB CHOPS WITH FENNEL AND TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil. Toss the fennel and tomatoes with 2 tablespoons olive oil and season with salt and pepper. Spread the vegetables on the baking sheet, with the tomatoes cut-side up. Roast until the tomatoes are soft and the fennel is golden, about 30 minutes, turning halfway through.
- Meanwhile, cook the garlic in the remaining 1 teaspoon olive oil in a medium saucepan over medium heat until golden, about 3 minutes. Add the beans and 2 1/2 cups water and cook, stirring occasionally, until the liquid thickens, about 15 minutes. Stir in the oregano and parmesan, if desired.
- Heat a grill pan over medium-high heat. Season the lamb with salt and pepper and grill until marked on the bottom, about 4 minutes. Flip and cook until just firm to the touch, 4 to 5 more minutes for medium-rare. Divide the beans among plates and top with the lamb and roasted vegetables.
Nutrition Facts : Calories 416, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 442 milligrams, Carbohydrate 35 grams, Fiber 11 grams, Protein 30 grams
SPICED LAMB CHOPS WITH FENNEL AND CUCUMBER
One of the quickest-cooking cuts out there, lamb loin chops are leaner than a rib chop, with a very mild lamb flavor. Seasoning them simply with salt and pepper would be enough, but a good sprinkle of crushed fennel seed and plenty of black pepper adds excellent crispy, crunchy bits to the seared meat. Serve squeezed with lemon and scattered with herbs alongside a cucumber salad, or with an herby bowl of rice or other grains.
Provided by Alison Roman
Categories dinner, quick, weekday, meat, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Using a knife, mortar and pestle or spice grinder, finely chop or coarsely grind fennel seed. (Just grind it enough to break down the whole seeds: You're not looking for a powder.)
- Season lamb with salt, pepper and fennel seed.
- Heat oil in a large skillet over medium-high heat. Place lamb fat-side-down in the skillet and cook until it's a good golden brown, about 2 minutes. (This also renders some of the fat, which you'll sear the meat in.) Using tongs, turn the lamb and cook until it's nicely browned on each side, 1 to 2 minutes per side, which will give you medium-rare meat. Transfer lamb to a cutting board to rest for at least 5 minutes.
- Meanwhile, toss sliced fennel bulb, cucumber and shallot in a medium bowl. Zest and juice 1 lemon and add to the fennel. Season with salt and pepper.
- Serve lamb chops whole on a large serving platter, or slice lamb away from the bone or rib about 1/4-inch thick, then transfer to a large serving platter or divide among plates. Cut remaining lemon in half and squeeze over lamb. Scatter with dill or mint and serve alongside fennel salad and cooked grains, if you like.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 390 milligrams, Sugar 3 grams, TransFat 0 grams
GRILLED SPICED LAMB CHOPS WITH CUCUMBER-MINT SAUCE
Categories Lamb Quick & Easy Yogurt Mint Cucumber Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium-high heat) or preheat broiler. Brush lamb on all sides with curry paste. Let stand 15 minutes.
- Toast cumin seeds in small skillet over medium heat 1 minute. Place seeds in resealable plastic bag; coarsely crush with rolling pin. Mix cumin, yogurt, cucumber, and mint in small bowl.
- Grill or broil lamb chops until charred outside and pink inside, about 3 minutes per side. Serve with cucumber-mint sauce on the side.
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