Wine-Marinated Lamb Chops with Fennel Salad

Name: Wine-Marinated Lamb Chops with Fennel Salad
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp crème fraîche; 0 teaspoons crushed red pepper; 750 milliliters dry white wine; 2 larges fennel bulbs—fronds and stalks reserved, bulbs quartered, cored and thinly sliced on a mandoline; 2 garlic cloves, thinly sliced; 8 loin lamb chops; 1 Zest of lemon, peeled in strips, plus 2 tablespoons fresh lemon juice; 118 milliliters chicken stock or low-sodium broth; 59 milliliters extra-virgin olive oil; 4 servings Salt and freshly ground black pepper

Wine-Marinated Lamb Chops with Fennel Salad is a gluten free and דל פחמימות, main course. One portion of this dish contains around 39g of protein, 75g of fat, and a total of 1024 calories. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. If you have loin lamb chops, fennel bulbs—fronds and stalks reserved, salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Thinly slice the fennel stalks. Finely chop enough of the fronds to make 3 tablespoons. In a shallow dish, combine the stalks, wine, garlic, lemon zest and red pepper.

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Lemon Zest

Red Pepper

Fennel

Garlic

Wine

Add the lamb chops and turn to coat.

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Lamb Chop

Let stand at room temperature for 1 hour, turning the chops once halfway through.

Pat the lamb chops dry. Strain 1/2 cup of the marinade and reserve. In a very large skillet, heat 2 tablespoons of oil. Season the chops with salt and pepper, add them to the skillet and cook over moderately high heat until browned, 4 minutes. Turn the chops, reduce the heat to moderate and cook until medium-rare, 4 minutes; transfer to a plate and let rest.

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Salt And Pepper

Lamb Chop

Marinade

Cooking Oil

Equipment you will use

Frying Pan

Pour off the fat in the skillet.

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Frying Pan

Add the reserved 1/2 cup of marinade and boil over high heat, scraping up the browned bits from the bottom of the skillet, until reduced by half, about 2 minutes.

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Marinade

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Frying Pan

Add the chicken stock and boil until reduced to 1/4 cup, about 4 minutes. Reduce the heat to low and stir in the crme frache.

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Chicken Stock