Cumin Garlic Lamb with White Beans and Caramelized Fennel | Mount Veeder Winery

Ingredients

• 2-4 lamb rib chops, brought to room temp
• 1 teaspoon Diamond Kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon cumin seeds, crushed
• 2 cloves garlic, minced
• Pinch red pepper flake
• Olive oil
• 3 cups large white beans such as corona beans ( approximately 30 ounces)
• Zest of one lemon
• 1 tablespoon unsalted butter
• 1 fennel bulb, trimmed and sliced into 6 thin wedges, lengthwise
• Fresh cilantro or mint sprigs for topping
• 2 wedges of lemon, optional