Lamb Chops Crusted with Fennel & Black Pepper

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


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

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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