Stuart Brioza likes to use juicy lamb loin chops here, but you can also use less expensive steaks cut from the leg, or you can make lamb burgers and smother them in the chunky fennel, olive and caper relish.
More Lamb Recipes
3 tablespoons extra-virgin olive oil
Four 1-inch-thick lamb loin chops (about 6 ounces each)
Salt and freshly ground pepper
1 small fennel bulb, cored and cut into 1/2-inch dice
1 garlic clove, minced
1 shallot, finely chopped
2 anchovy fillets, rinsed and minced
2 tablespoons finely chopped parsley
1 tablespoon chopped Calamata olives
1 tablespoon drained small capers
1/4 teaspoon crushed red pepper
1 teaspoon sherry vinegar
How to Make It
In a medium skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb chops with salt and pepper, add them to the skillet and cook over moderately high heat, turning once, until browned, about 7 minutes. Transfer to a plate and keep warm.
Meanwhile, in another medium skillet, heat the remaining 2 tablespoons of oil. Add the fennel, garlic and shallot and season with salt and pepper. Cook over high heat, stirring occasionally, until the fennel is crisp-tender, about 4 minutes. Off the heat, add the anchovies, parsley, olives, capers, crushed red pepper and vinegar. Mound the relish on 2 plates and top with the lamb chops. Drizzle with any accumulated lamb juices and serve.
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