Lamb Chops with Hot Fennel-Coriander Vinaigrette Recipe

Name: Lamb Chops with Hot Fennel-Coriander Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coarsely ground coriander; 1 1/2 teaspoons ground fennel seeds; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 2 tablespoons cider vinegar; 1 tablespoon honey; Salt and freshly ground pepper; One trimmed 8-bone rack of lamb, cut into 4 double chops; 1 tablespoon unsalted butter; 1 medium fennel bulb, cored and very thinly sliced; 2 garlic cloves, slivered; 1 head escarole (about 1 pound), leaves torn; 1/4 cup chopped cilantro

Servings: persons

1 tablespoon coarsely ground coriander
1 1/2 teaspoons ground fennel seeds
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons cider vinegar
1 tablespoon honey
Salt and freshly ground pepper
One trimmed 8-bone rack of lamb, cut into 4 double chops
1 tablespoon unsalted butter
1 medium fennel bulb, cored and very thinly sliced
2 garlic cloves, slivered
1 head escarole (about 1 pound), leaves torn
1/4 cup chopped cilantro

1
Light a grill or heat a grill pan over moderately high heat.
2
In a saucepan, toast the ground coriander and fennel seeds over moderate heat until fragrant, about 1 minute.
3
Stir in 1/4 cup of the olive oil and cook until the oil is warm.
4
Stir in the vinegar and honey, season with salt and pepper and keep warm.
5
Season the chops with salt and pepper.
6
Grill the chops, turning once, until nicely browned, about 8 minutes for medium-rare meat; keep warm.
7
In a large skillet, melt the butter in the remaining 1 tablespoon of olive oil.
8
Add the sliced fennel and cook over moderate heat until translucent, about 3 minutes.
9
Add the garlic and cook until fragrant, about 2 minutes.
10
Add the escarole and cook just until wilted, about 4 minutes.
11
Stir in the cilantro and season with salt and pepper.
12
Spoon the vegetables onto a platter; top with the chops.
13
Spoon the warm vinaigrette over the chops and serve.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon coarsely ground coriander, 1 1/2 teaspoons ground fennel seeds, 1/4 cup plus 1 tablespoon extra-virgin olive oil, 2 tablespoons cider vinegar, and more.

Yes, Lamb Chops with Hot Fennel-Coriander Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lamb Chops with Hot Fennel-Coriander Vinaigrette

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