Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Lamb Chops Crusted with Fennel & Black Pepper

Scott Phillips

Servings: four.

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

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 560
  • Fat Calories (kcal): 370
  • Fat (g): 41
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 20
  • Cholesterol (mg): 170
  • Sodium (mg): 720
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Protein (g): 45


  • 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.

Serves with vegetable couscous and sautéed cherry tomatoes.


Rate or Review

Reviews (3 reviews)

  • decardon | 04/13/2020

    Great dish! I used 2 tsp of fennel seeds. Instead of using the broiler I sauteed the chops. Loved the flavor and will use the spice again on meat and chicken.

  • joyfullady | 03/27/2013

    This is a nice, easy, quick dish.

  • cookiegirl52 | 07/08/2010

    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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial