Lamb Loin Chops with Roasted Fennel, Tomatoes, and

Name: Lamb Loin Chops with Roasted Fennel, Tomatoes, and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 3 medium bulbs fennel, quartered and cored, bruised outside pieces discarded; 1 tablespoon butter; 1 tablespoon extra virgin olive oil; 2 medium-size tomatoes, quartered, cored, and seeded; then cut in half; 4 cloves Oven-Roasted Garlic; 16 nicoise olives, pitted; 1 tablespoon Lemon Confit, optional, or lemon zest; 3/4 cup Vegetable Stock or low-salt canned vegetable broth; 8 lamb loin chops, 1 inch thick; Kosher salt and freshly ground black pepper; 1 teaspoon virgin or pure olive oil

Servings: persons

Kosher salt
3 medium bulbs fennel, quartered and cored, bruised outside pieces discarded
1 tablespoon butter
1 tablespoon extra virgin olive oil
2 medium-size tomatoes, quartered, cored, and seeded; then cut in half
4 cloves Oven-Roasted Garlic
16 nicoise olives, pitted
1 tablespoon Lemon Confit, optional, or lemon zest
3/4 cup Vegetable Stock or low-salt canned vegetable broth
8 lamb loin chops, 1 inch thick
Kosher salt and freshly ground black pepper
1 teaspoon virgin or pure olive oil

1
For the roasted vegetables:
2
Preheat the oven to 350F.
3
Fill a medium pot with salted water and bring to a boil over high heat.
4
Blanch the fennel until just tender, 3 to 4 minutes, drain, and rinse under cold running water.
5
Drain well.
6
In a large overproof skillet, heat the butter and oil over medium-high heat until the butter is melted.
7
Saute the fennel until golden brown, about 3 minutes.
8
Add the tomatoes, garlic, olives, and lemon confit and pour in the stock.
9
Place in the oven until the vegetables are soft and roasted, about 45 minutes.
10
Season with salt and pepper.
11
For the lamb chops:
12
Season the chops oil both sides with salt and pepper.
13
In a large skillet, heat the oil over high heat until just smoking.
14
Add the chops, reduce the heat to medium, and cook about 4 minutes.
15
Turn and cook until cooked through, another 1 to 2 minutes.
16
Remove from the pan and allow to rest 4 to 5 minutes.
17
Divide among 4 serving plates and spoon the roasted vegetables alongside.
18
Variation:
19
For roasted vegetables, substitute Ratatouille or Confit Bayaldi.
20
Serve roasted vegetables with:
21
Simple Roasted Chicken
22
Saddle of Lamb
23
Rack of lamb
24
Roasted veal chops
25
Herb-Roasted Halibut
26
Roasted Cod
27
Seared and roasted tuna or swordfish

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: Kosher salt, 3 medium bulbs fennel, quartered and cored, bruised outside pieces discarded, 1 tablespoon butter, 1 tablespoon extra virgin olive oil, and more.

Yes, Lamb Loin Chops with Roasted Fennel, Tomatoes, and Olives 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.

That's it — enjoy your meal!

Lamb Loin Chops with Roasted Fennel, Tomatoes, and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions