• Fast

Ingredients

1. 3 tablespoons extra-virgin olive oil
2. Four 1-inch-thick lamb loin chops (about 6 ounces each)
3. Salt and freshly ground pepper
4. 1 small fennel bulb, cored and cut into 1/2-inch dice
5. 1 garlic clove, minced
6. 1 shallot, finely chopped
7. 2 anchovy fillets, rinsed and minced
8. 2 tablespoons finely chopped parsley
9. 1 tablespoon chopped Calamata olives
10. 1 tablespoon drained small capers
11. 1/4 teaspoon crushed red pepper
12. 1 teaspoon sherry vinegar

Directions

1. 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.
2. 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.