Lamb Loin Chop with Fennel

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Lamb is a nice lean meat that has been consumed for over 9,000 years. It made its’ way over to the USA in 1519 ans has been enjoyed ever since. That’s a long history! It’s another great meat that is so quick to prepare,( less than take-out time).

This meat is not marbled like beef, although it is considered a red meat. Over half the fat in lamb is unsaturated and most of this fat is monounsaturated which is commonly found in healthy Mediterranean-type diets. To keep it simple, the fat contained in lamb is the good fat for you. Lamb is a great source of high quality protein, iron and vitamin B vitamins. which are essentially important for proper muscle growth and retention, red blood cells and for a healthy immune system.

I enjoy lamb seasoned with just salt, pepper and rosemary. Cook it on a hot skillet with some olive oil, 3 minutes per side and dinner is ready!

Lamb Chops with Fennel:

Ingredients: Served 1

  • 3 ounce lamb chop
  • salt and pepper to season
  • 1/2 teaspoon rosemary
  • 2 tablespoons olive oil
  • 1/2 cup sliced fennel
  • 1/2 sliced shallot

Heat a non stick skillet to hot. Add the olive oil and add the sliced shallot and fennel. Season with salt. Cook over medium/low heat for about 3 minutes.

Season the lamb on both sides with salt, pepper and rosemary. Place on the same skillet and cook with the fennel for 3 minutes. Turn chop over and cook an additional 3 minutes.

Place the fennel on a plate and place the chop on top. Enjoy!

 

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4 Comments Add yours

  1. Hi Yvette. You posted a link to this recipe and the Food Network page. I’d like to apologize for the rudeness that was shown to you there. Most of us actual FN fans are not like that and, sadly, the one you ran into makes a habit out of randomly picking out posts, like yous, and leaving nasty comments on them. Please don’t take it personally, I assure you, it’s not your recipe…which looks absolutely delicious, by the way. I am a fellow food blogger, so I know what goes into each and every post that a fellow food blogger writes. I gave you a follow and I can’t wait to see more of your recipes! Keep up the great work. The lamb really does look delicious.

    1. yvettemahon says:

      Hi Laurrie, Thank you for your kind words and for the follow. When I started the blog I knew that some people would not like every recipe I post, that’s the chance you take when you put yourself out there. But everyone is entitled to their opinion, even if not expressed in a nice way. BTW, I gave you a follow and look forward to reading your blog. Enjoy!

  2. Barry Lambert says:

    I plan to make this delicious looking dish (and many others from Yvette’s Gourmet Kitchen) for my wife (and kids). If technolgy was good enough to bring us smell and taste over the internet, I’d be here for 3 meals a day! Keep up the great work Yvette. I can surely see that the thoughtful presentation and preparation of all your dishes reflects your great passion for cooking, and how it bonds together the most important and wonderful aspect of our life – family and friends!

    1. yvettemahon says:

      Thank you so much for your kind comment Barry! Please let me know if you have any special meal requests.

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