Lamb Chops With Hot Coriander Fennel Vinaigrette

By arthurlemay

Ingredients

• 1 tablespoon coriander, coarsely ground
• 1 1/2 teaspoons fennel seeds, coarsely ground
• 1/4 cup olive oil
• 1 tablespoon olive oil
• 2 tablespoons cider vinegar
• 1 tablespoon honey
• salt and pepper to taste
• 4 large lamb chops, double cut
• 1 tablespoon butter
• 1 fennel bulb, cored and thinly sliced
• 2 cloves garlic, slivered
• 1 head escarole leaves, torn (about 1 pound)

Details

Servings 4
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

For the lamb, take a rack of lamb and cut into double chops for this recipe.

Light a grill or heat a pan over moderately high heat.

In a saucepan toast the ground coriander and fennel seeds over moderate heat until fragrant, about 1 minute. Stir in the vinegar and honey, season with salt and pepper and keep warm.

Season the chops with salt and pepper. Grill the chops, turning once, until nicely browned, about 8 minutes per side for medium-rare meat.. Keep warm.

In a large skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the sliced fennel and cook over moderate heat until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the escarole and cook until just wilted, about 4 minutes. Stir in the cilantro and season with salt and pepper.

Spoon the vegetables onto a platter. Top with the chops. Spoon the warm vinaigrette over the chops and serve.