Spiced Lamb Chops With Fennel and Cucumber - Alison Roman

Name: Spiced Lamb Chops With Fennel and Cucumber - Alison Roman
Ingredients: 1 tablespoon fennel seed; 1 ½ pounds lamb loin chops , about 1-inch thick, or individual rib chops (unfrenched); Kosher salt and coarsely ground black pepper; 1 tablespoon canola oil; 1 small fennel bulb , thinly sliced; ½ hothouse or 1 Persian cucumber , thinly sliced; 1 small shallot , thinly sliced into rings; 2 lemons; ½ cup picked dill or mint leaves; Cooked couscous, rice, farro or barley , for serving (optional)

www.alisoneroman.com

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

View full recipe on www.alisoneroman.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alisoneroman.com.

Share this recipe:

Cooking tools:

Chef's knife
Mortar and pestle
Spice grinder
Skillet
Tongs
Cutting board
Mixing bowl
Citrus press
Microplane
Serving platter
Measuring spoon
Paring knife

Ingredients

1 tablespoon fennel seed
1 ½ pounds lamb loin chops , about 1-inch thick, or individual rib chops (unfrenched)
Kosher salt and coarsely ground black pepper
1 tablespoon canola oil
1 small fennel bulb , thinly sliced
½ hothouse or 1 Persian cucumber , thinly sliced
1 small shallot , thinly sliced into rings
2 lemons
½ cup picked dill or mint leaves
Cooked couscous, rice, farro or barley , for serving (optional)