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.
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