Recipe: Lamb chops that even haters will love

‘The Gateway Lamb’ is actually a particular cut: the meaty, savory loin chop

Last updated: June 24, 2019 | 12:04

3 MIN READ

Crisp loin chops, seasoned with fennel and cracked black pepper. The author Alison Roman credits the the meaty, savory loin chop with changing her unfavorable opinion on lamb.

NYT

(Just as certain cuts of beef tend to taste “beefier,” some cuts of lamb can come across as “lambier.” There are, of course, other factors at play — the lamb’s origin, what it was raised on and fed, and so on — but flavour varies considerably from cut to cut.)

Spiced Lamb Chops With Fennel and Cucumber

Total time: 30 minutes

INGREDIENTS

1 tablespoon fennel seed

1 1/2 pounds lamb loin chops, about 1-inch thick, or individual rib chops (unfrenched)

Kosher salt and coarsely ground black pepper

1 tablespoon canola

1 small fennel bulb, thinly sliced

1/2 hothouse or 1 Persian cucumber, thinly sliced

1 small shallot, thinly sliced into rings

2 lemons

1/2 cup picked dill or mint leaves

Cooked couscous, rice, farro or barley, for serving (optional)

METHOD

Meanwhile, toss sliced fennel bulb, cucumber and shallot in a medium bowl. Zest and juice 1 lemon and add to the fennel. Season with salt and pepper.

Serve lamb chops whole on a large serving platter, or slice lamb away from the bone or rib about 1/4-inch thick, then transfer to a large serving platter or divide among plates. Cut remaining lemon in half and squeeze over lamb. Scatter with dill or mint and serve alongside fennel salad and cooked grains, if you like.

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