Equipment
Ingredients
Marinade and Lamb
- 60 ml olive oil
- 2 garlic, minced
- 2 g black pepper, freshly ground
- 8 rib lamb chops
Vegetables and Sauce
- 2 fennel, bulbs finely shaved, tops reserved and chopped
- 240 ml white wine
- 475 ml chicken stock
- 30 g black olives, pitted and chopped
- 2 g salt
Nutrition (per serving)
Method
Mix the olive oil, minced garlic, and black pepper in a shallow baking dish.
Place the lamb chops in the dish and turn to coat thoroughly. Cover and refrigerate for 8 to 12 hours (overnight).
Remove the lamb from the refrigerator and let it sit at room temperature for 1 hour before cooking.
Wipe the excess marinade off the chops. Heat a large nonstick skillet over medium-high heat and sear the lamb for 30 seconds per side until the internal temperature reaches 54°C (130°F) for medium-rare.
Remove the lamb chops from the skillet and wrap them tightly in aluminum foil to rest and keep warm.
Reduce the skillet heat to very low. Add the shaved fennel bulbs, cover with a lid, and cook for 20 minutes until the fennel is tender.
Transfer the fennel to four warmed plates using a slotted spatula, leaving any liquid in the pan.
Increase the heat to high. Pour in the white wine and chicken stock. Simmer for approximately 15 minutes until the liquid reduces to about 120ml (1/2 cup).
Stir the chopped olives into the sauce and season with salt and pepper to taste.
Place two lamb chops over the fennel on each plate. Spoon the sauce over the meat and garnish with the chopped fennel tops. Serve immediately.
Chef's Notes
- For the best sear, ensure your lamb chops are completely dry before placing them in the hot skillet. Pat them thoroughly with paper towels after removing them from the marinade.
- Don't overcrowd the pan when searing the lamb. Cook in batches if necessary to achieve a beautiful, even crust. Overcrowding will steam the chops instead of searing them.
- The fennel should be tender but not mushy. Shaving it thinly and braising it gently allows it to absorb the flavors from the pan while retaining a slight bite.
- When reducing the wine and stock, scrape up any browned bits from the bottom of the pan (fond). This will add immense depth of flavor to your sauce.
- Adjust the cooking time for the lamb based on the thickness of the chops and your desired level of doneness. Using a meat thermometer is the most accurate way to achieve perfect results.
Storage
Refrigerator: 3 days — Store fennel and lamb separately if possible.
Reheating: Gently warm in a skillet over low heat to avoid overcooking the lamb.
