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