August 6th, 2012

Grass-fed Lamb with Fennel Relish

Share on FacebookTweet about this on TwitterShare on LinkedInPin on Pinterest
Fennel Bulbs Ready for the CSA Boxes!

Fennel Bulbs Ready for the CSA Boxes!

2 servings

3 tablespoons extra-virgin olive oil
4 pasture raised lamb loin chops
salt and freshly ground pepper

1 fennel bulb, cored and cut to ½ inch dice
1 garlic clove minced
½ medium onion, finely chopped
2 tablespoons finely chopped parsley
1 tablespoon chopped, pitted kalamata olives
1 tablespoon small capers, drained
a few pinches crushed red pepper
1 teaspoon sherry vinegar (or other quality vinegar)

In a medium skillet, heat about a tablespoon of the oil until shimmering, season the lamb chops with salt and pepper and cook over moderately high heat until browned, about 5 – 7 minutes.  Transfer to a plate and keep warm.

In a second pan heat the remaining oil, add the fennel, garlic and onion.  Season with salt and pepper and cook over medium high heat for about 4 to 5 minutes. Remove from heat and add the parsley, olives, capers, red pepper, and vinegar.

Mound the relish on two plates, top with the lamb chops and serve.

 

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but the farm will receive a small commission. Your support is appreciated and helps us maintain the cost of running the blog.

Comments

comments

Posted in: Gluten Free, Lamb, Paleo, Recipes by Anton Burkett

    From the Web:

    Share Options

    Recipe Index

    Farm Kitchen Favorites

    FEATURED

    • No Green Fork Deliveries after Thanksgiving 2017!
    • Why Fall is the Best Time to Join a CSA!
    • Customer Review – Why I Love Green Fork!