Best Lamb Chops With Fennel Arugula Red Onion And Black Olive Salad Recipes

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MARINATED LAMB CHOPS WITH FENNEL AND BLACK OLIVES



Marinated Lamb Chops With Fennel And Black Olives image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 9

1/4 cup olive oil
2 large cloves garlic, peeled and minced
1/2 teaspoon freshly ground black pepper, plus more to taste
8 rib lamb chops, bones scraped of fat
2 medium fennel bulbs, tops removed and finely chopped, bulbs very finely shaved
1 cup white wine
2 cups chicken broth, homemade or low-sodium canned
2 tablespoons pitted and chopped Nyons olives
Salt and pepper to taste

Steps:

  • Combine the olive oil, garlic and pepper in a shallow baking dish large enough to hold the lamb chops. Place the lamb chops in the dish and coat well with the marinade. Cover and refrigerate overnight. Let stand at room temperature for 1 hour.
  • Wipe the oil off the lamb chops. Heat a large, nonstick skillet over medium-high heat, add the chops and sear until medium rare, about 30 seconds per side. Remove the chops from the skillet and wrap in foil to keep warm.
  • Reduce the heat to very low. Add the shaved fennel, cover the skillet with a lid and cook until the fennel is soft, about 20 minutes. Remove the fennel from the skillet with a slotted spatula and divide among 4 warmed plates.
  • Increase the heat and add the white wine and chicken broth. Cook, stirring occasionally, until reduced to 1/2 cup, about 15 minutes. Stir in the olives and season with salt and pepper to taste. Place 2 lamb chops over the fennel on each plate, spoon the sauce over the top, sprinkle with the fennel tops and serve immediately.

Nutrition Facts : @context http, Calories 1107, UnsaturatedFat 51 grams, Carbohydrate 17 grams, Fat 94 grams, Fiber 4 grams, Protein 38 grams, SaturatedFat 37 grams, Sodium 1264 milligrams, Sugar 7 grams

LAMB CHOPS WITH BLACK OLIVES



Lamb Chops With Black Olives image

Provided by Nigella Lawson

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

12 lamb rib chops
1/4 cup olive oil
3 cloves garlic, peeled and thinly sliced crosswise
1 teaspoon red chili flakes
1 teaspoon dried oregano
Finely grated zest of 1 lemon
2 tablespoons lemon juice
15 large black olives (or 20 small), pitted and sliced
1 teaspoon Maldon salt or 1/2 teaspoon table salt
2 tablespoons vegetable oil

Steps:

  • Spread chops between two layers of plastic wrap. Using rolling pin or kitchen mallet, pound them until they are all an even thickness. Place the chops in a single layer in a large glass dish.
  • In small bowl, combine olive oil, garlic, chili flakes, oregano, zest, juice and olives. Pour mixture over chops. Season to taste with salt. Turn chops in the marinade to coat both sides. Cover with plastic wrap. Marinate for 1 to 2 hours at room temperature.
  • Place large skillet over high heat, and add vegetable oil. Remove chops from marinade, scraping off excess, and place them in skillet; reserve marinade. Sear until browned, about 2 minutes a side. Reduce heat to medium, and add reserved marinade and 2 tablespoons water. Simmer until cooked to taste, about 5 minutes for rare chops.
  • To serve, transfer chops to a platter. Top with pan juices and serve immediately.

LAMB CHOPS WITH FENNEL, ARUGULA, RED ONION AND BLACK OLIVE SALAD



Lamb Chops with Fennel, Arugula, Red Onion and Black Olive Salad image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

5 large sprigs fresh rosemary, picked and finely chopped
4 cloves garlic, smashed and finely chopped
Pinch crushed red pepper
Zest of 2 lemons
1/4 cup extra-virgin olive oil, plus more for the pan
Two 8-bone racks of lamb
Kosher salt
1 fennel bulb, thinly shaved
2 cups baby arugula
1 head radicchio, cut into a chiffonade
1 small red onion, thinly sliced
1/4 cup kalamata or Gaeta olives, pitted and cut lengthwise into fourths
3 tablespoons extra-virgin olive oil
Juice of 2 lemons
Kosher salt

Steps:

  • For the lamb chops: Preheat the oven to 375 degrees F.
  • Combine the rosemary, garlic, crushed red pepper and lemon zest in a small bowl. Add 1/4 cup olive oil to the mix. Reserve.
  • Remove 2 rib bones from each rack of lamb and cut the remaining racks into 6 equal, thicker chops (instead of 8 thinner chops).
  • Sprinkle the lamb chops with salt and reserve at room temperature. Brush both sides of the chops with the rosemary mixture.
  • Coat a large saute pan with olive oil and bring to a medium-high heat. Working in batches, brown the lamb chops on all sides, including the fat edge. (Remember: Brown food tastes good! If your pan gets too hot, lower the heat. Ditch the oil in between the batches and start off with fresh oil. It is really important not to crowd the pan while browning the chops. If the pan is crowded, the chops will steam instead of browning and getting crispy.) When all the chops are browned, arrange them neatly on a sheet tray (with sides, you don't want any juices or fat to run off). Brush the browned chops with the rosemary mixture. Roast the chops for 8 to 10 minutes for medium-rare, 12 to 15 minutes for medium.
  • For the salad: Meanwhile, toss together the fennel, arugula, radicchio, red onion and olives with the olive oil, lemon juice and a generous sprinkle of salt in a large bowl. Taste to make sure it is delicious. Arrange the salad on a large serving platter and top the salad with the hot lamb chops to wilt the salad a little bit. Brush the chops with any remaining rosemary oil and drizzle any juice from the baking sheet over the lamb.
  • Chop chop!

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