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April 16, 2019

American Lamb Chops with Fennel Slaw & Spiced Yogurt

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Recipe Provided By
"The Original Dish"
Prep Time

-- min

Cook Time

-- min

Total Time

-- min

Servings

4 to 6


Ingredients

Fennel Slaw

  • 2 shallots, halved
  • 1 fennel bulb, quartered
  • 2 sprigs mint leaves, torn
  • 1-1/2 lemons, juiced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fennel fronds
  • 2 tablespoons chopped chives
  • Kosher salt, to taste 

Spiced Yogurt

  • 2 garlic cloves, minced
  • 1/2 lemon, juiced
  • 8 ounces Greek yogurt
  • 1 tablespoon extra virgin olive oil
  • 3/4 teaspoon ground fennel
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • Kosher salt, to taste 

Lamb Chops

Directions

For the Fennel Slaw: Trim a sliver off each end of the halved shallots and quartered fennel. One by one, place flat side of each down on a mandolin; shave shallots and fennel almost paper thin. Place all in a large mixing bowl. Stir in mint, lemon juice, oil, fennel fronds and chives; season with a generous pinch of salt to taste. Refrigerate slaw 30 minutes or up to 2 hours before serving. 

For the Spiced Yogurt: In a mixing bowl, add garlic, lemon juice, yogurt, oil, fennel, turmeric and coriander; whisk together until smooth. Season with a pinch of salt to taste. Refrigerate until ready to serve. 

For the Lamb Chops: Let American Lamb loin chops sit at room temperature for about 30 minutes. Pat dry; season well with a generous amount of salt and freshly cracked black pepper. 

Heat a large cast-iron skillet over medium heat. Once hot, add enough oil to just coat the bottom of the skillet. Once oil is hot, place half the chops in the skillet; sear for about 3 minutes until crisp and deeply browned on one side. Flip chops over; continue to cook another 3 minutes longer for medium, or until your desired doneness (thicker chops will take a few minutes longer). 

Transfer chops to a plate; cover loosely with foil while you cook the remaining lamb chops. 

To serve: Spoon Spiced Yogurt onto a large serving platter. Place lamb chops on the yogurt; top with Fennel Slaw.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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