Lamb Chops in Fennel-Tomato-Caper Sauce

5
4
3
2
1
Lamb Chops in Fennel-Tomato-Caper Sauce

Lamb Chops in Fennel-Tomato-Caper Sauce

Lamb Chops in Fennel-Tomato-Caper Sauce might be just the sauce you are searching for. One portion of this dish contains around 8g of protein, 2g of fat, and a total of 85 calories. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of capers, prechopped onion, lamb loin chops, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Heat a large nonstick skillet over medium-high heat.
Equipment you will use
Frying PanFrying Pan
2
Sprinkle lamb chops with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Coat pan with cooking spray.
Ingredients you will need
Cooking SprayCooking Spray
Black PepperBlack Pepper
Lamb ChopLamb Chop
SaltSalt
Equipment you will use
Frying PanFrying Pan
3
Add lamb to pan; cook 2 minutes on each side or until lightly browned.
Ingredients you will need
LambLamb
Equipment you will use
Frying PanFrying Pan
4
Remove lamb from pan.
Ingredients you will need
LambLamb
Equipment you will use
Frying PanFrying Pan
5
Add remaining 1/8 teaspoon salt, remaining 1/8 teaspoon black pepper, onion, and garlic to pan; saut 2 minutes.
Ingredients you will need
Black PepperBlack Pepper
GarlicGarlic
OnionOnion
SaltSalt
Equipment you will use
Frying PanFrying Pan
6
Place fennel seeds in a heavy-duty zip-top plastic bag; seal. Crush seeds with a rolling pin.
Ingredients you will need
Fennel SeedsFennel Seeds
SeedsSeeds
Equipment you will use
Ziploc BagsZiploc Bags
Rolling PinRolling Pin
7
Add seeds, capers, and tomatoes to pan; bring to a boil. Return lamb to pan. Cover, reduce heat, and cook 6 minutes or until desired degree of doneness.
Ingredients you will need
TomatoTomato
CapersCapers
SeedsSeeds
LambLamb
Equipment you will use
Frying PanFrying Pan
DifficultyMedium
Ready In45 m.
Servings4
Health Score17
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok