| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Special Occasion | Ramadan |
| Diet | Other |
| Preparation | Moderate |
| Calories | 697 |
| Fat | 30g |
| Saturates | 13g |
| Protein | 86g |
| Carbs | 19g |
| Sugars | 9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCrush the garlic and juice the lemon. Mix the dry spices and seasoning to make a dry rub. Place the lamb chops in a large zip-top bag with the dry rub and seal it. Shake to coat the lamb chops in the blend. Set the bag aside for 15-20 minutes, allowing the chops to absorb the marinade.
Heat a large frying pan over a medium-high heat. Place the chops in the pan and cook for 4 minutes on each side until golden brown. Add the butter, garlic and lemon juice to the pan at the last minute of cooking, spooning it over the chops. Remove the lamb chops from the heat and let them rest for 5 minutes.
Meanwhile, make the fennel-orange salad. Using a mandolin, thinly slice the fennel bulb and place it in a large bowl of cold water, while you prepare the other ingredients. Roughly chop the parsley. Peel and segment the oranges. Juice the lemon and combine it with the remaining dressing ingredients in a bowl to make a simple vinaigrette. Transfer the fennel to a serving bowl and add the orange segments and herbs. Pour over the dressing and toss gently.
Spoon the remaining pan juices over the lamb chops and serve while hot alongside the fennel and orange salad.
