Lamb Chops Crusted with Fennel & Black Pepper

Lamb Chops Crusted with Fennel & Black Pepper
Photo by Scott Phillips


  • 1 tsp. dried rosemary, chopped
  • 8 lamb loin chops, about 1 inch thick (4 to 5 oz. each)
  • 1 tsp. kosher salt
  • ¾ tsp. garlic powder
  • ¾ tsp. freshly cracked black pepper
  • 1-¼ tsp. ground coriander
  • 2 tsp. fennel seeds, lightly crushed
  • + 1 more ingredients
    • 1-½ Tbs. extra-virgin olive oil

Position a rack 4 inches from the broiler element and heat the broiler to high. In a small bowl, combine the fennel seeds, coriander, rosemary, salt, garlic powder, and pepper; mix well. Brush the lamb chops with the olive oil to coat. Press an equal amount of the spice mix on both sides of the ...

View full recipe at Fine Cooking


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