
Fennel-Crusted Lamb Chops
with Olive Relish
Makes 4 ServingsIngredients
* | FOR THE LAMB: |
* | 1 1/2 teaspoons fennel seed |
* | 1/2 teaspoon peppercorns |
* | 1/2 teaspoon salt |
* | 4 (4-ounce) lamb chops, trimmed of all fat |
* | FOR THE OLIVE RELISH: |
* | 1/4 cup minced red onion |
* | 1/4 cup minced red bell pepper |
* | 2 teaspoons grated lemon peel |
* | 1 1/2 tablespoons fresh lemon juice |
* | 3/4 cup chopped Kalamata olives |
* | 2 tablespoons chopped fresh basil |
* | 2 teaspoons chopped fresh mint |
* | Pinch black pepper |
Instructions
1 | Prepare hot coals for grilling or preheat broiler. |
2 | Grind fennel seed, peppercorns and salt together in a spice grinder. Dust lamb chops on each side with fennel mixture. Broil or grill until cooked through, about 3 to 5 minutes on each side. |
3 | Combine ingredients for olive relish in a medium bowl and mix well. |
4 | Serve 1/4 cup relish with each cooked lamb chop. |
Notes
Fat is an essential nutrient in a healthy diet; all fats, however, are not created equal. Our focus on healthy fats and oils emphasizes using vegetable sources like olive and canola oils and avocado, olives and nuts.EACH SERVING CONTAINS APPROXIMATELY: 155 calories, 5 gm. carbohydrate, 8 gm. fat, 207 mg. cholesterol, 17 gm. protein, 351 mg. sodium, 2 gm. fiberSource
Scott Uehlein, Executive Chef, Canyon Ranch Health Resort, Tucson, Arizona