Marinated Lamb Chops With Fennel And Black Olives

Name: Marinated Lamb Chops With Fennel And Black Olives
Ingredients: 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

9 ingredients

14 steps

Ingredients

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

Directions

1

Combine the olive oil, garlic and pepper in a shallow baking dish large enough to hold the lamb chops.
2

Place the lamb chops in the dish and coat well with the marinade.
3

Cover and refrigerate overnight.
4

Let stand at room temperature for 1 hour.
5

Wipe the oil off the lamb chops.
6

Heat a large, nonstick skillet over medium-high heat, add the chops and sear until medium rare, about 30 seconds per side.
7

Remove the chops from the skillet and wrap in foil to keep warm.
8

Reduce the heat to very low.
9

Add the shaved fennel, cover the skillet with a lid and cook until the fennel is soft, about 20 minutes.
10

Remove the fennel from the skillet with a slotted spatula and divide among 4 warmed plates.
11

Increase the heat and add the white wine and chicken broth.
12

Cook, stirring occasionally, until reduced to 1/2 cup, about 15 minutes.
13

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