Marinated Lamb Chops With Fennel And Black Olives

1. 1

   Combine the olive oil, garlic and pepper in a shallow baking dish large enough to hold the lamb chops.

2. 2

   Place the lamb chops in the dish and coat well with the marinade.

3. 3

   Cover and refrigerate overnight.

4. 4

   Let stand at room temperature for 1 hour.

5. 5

   Wipe the oil off the lamb chops.

6. 6

   Heat a large, nonstick skillet over medium-high heat, add the chops and sear until medium rare, about 30 seconds per side.

7. 7

   Remove the chops from the skillet and wrap in foil to keep warm.

8. 8

   Reduce the heat to very low.

9. 9

   Add the shaved fennel, cover the skillet with a lid and cook until the fennel is soft, about 20 minutes.

10. 10

    Remove the fennel from the skillet with a slotted spatula and divide among 4 warmed plates.

11. 11

    Increase the heat and add the white wine and chicken broth.

12. 12

    Cook, stirring occasionally, until reduced to 1/2 cup, about 15 minutes.

13. 13

    Stir in the olives and season with salt and pepper to taste.

14. 14

    Place 2 lamb chops over the fennel on each plate, spoon the sauce over the top, sprinkle with the fennel tops and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.