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Lamb Chops Crusted with Fennel & Black Pepper

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Serves four.

  • by from Fine Cooking
    Issue 66

Need dinner fast? Broiled lamb loin chops cook in just ten minutes, give them a quick dry rub and you're still ready to serve in less than half an hour.

  • 2 tsp. fennel seeds, lightly crushed
  • 1-1/4 tsp. ground coriander
  • 1 tsp. dried rosemary, chopped
  • 1 tsp. kosher salt
  • 3/4 tsp. garlic powder
  • 3/4 tsp. freshly cracked black pepper
  • 8 lamb loin chops, about 1 inch thick (4 to 5 oz. each)
  • 1-1/2 Tbs. extra-virgin olive oil

Position a rack 4 inches from the broiler element and heat the broiler to high.

In a small bowl, combine the fennel seeds, coriander, rosemary, salt, garlic powder, and pepper; mix well. Brush the lamb chops with the olive oil to coat. Press an equal amount of the spice mix on both sides of the chops and let them sit for 10 minutes.

Coat a broiler pan with oil or nonstick cooking spray. Set the lamb chops on the pan and broil until the first side is well browned, about 5 minutes. Flip the chops and continue to cook until the second side is well browned and the center is cooked to your liking (cut into a chop near the bone to check), about another 5 minutes for medium rare.

Serving Suggestions

Serves with vegetable couscous and sautéed cherry tomatoes.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 560; Fat (g): fat g 41; Fat Calories (kcal): 370; Saturated Fat (g): sat fat g 16; Protein (g): protein g 45; Monounsaturated Fat (g): 20; Carbohydrates (g): carbs g 2; Polyunsaturated Fat (g): 4; Sodium (mg): sodium mg 720; Cholesterol (mg): cholesterol mg 170; Fiber (g): fiber g 1;

Photo: Scott Phillips

This is a nice, easy, quick dish.

These were pretty good, but I was expecting more from them as I love the flavor of fennel. The dish was good enough that I would try it again. It could have been me, as my husband was quite enthusiastic.

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