Lamb Chops Crusted with Fennel & Black Pepper

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


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

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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