Pan Seared Lamb Chops with Fennel, Beets and Citrus
Recipe by Chef Laura Kenny, Real Food Catering
Yield: 2 servings
Prep time: 15 minutes
Cook time: 20 minutes
Directions
Garlic Butter
To prepare garlic butter, mix butter, garlic, orange zest and parsley in a small bowl. Season lightly with salt and set aside.
The Lamb
Peel rind and pith from oranges and slice each into 4 to 5 pieces; set aside. Cut fennel bulbs in half lengthwise. Heat a large pan over medium heat and add 1 tablespoon oil. Sear fennel pieces (cut side down) and cook until browned and tender. Season lightly with salt and pepper and remove from pan and set aside. Season lamb chops generously with salt and pepper. Heat pan again over medium-high heat. Add 1 tablespoon oil and sear lamb chops until browned on both sides and cooked to desired temperature. Add fennel back to pan to warm top lamb chops with 2 teaspoons garlic butter and let rest 5 minutes before serving.
The Presentation
Arrange fennel on plate, topped with beet and orange slices. Add lamb chops, drizzling melted butter over and around. Garnish with arugula leaves.
Ingredients
- 4 lamb chops, 1 to 1½ thick
- 2 bulbs fennel
- 2 tablespoons oil
- Salt and pepper
- 2 oranges (blood or navel)
- 4 beets, cooked, peeled and cut into wedges
- 1 cup arugula (or other leafy garnish)
Garlic Butter Ingredients - ½ cup butter, softened
- 1 tablespoon garlic, minced
- 1 orange, zest only
- 1 tablespoon parsley, chopped
- Salt and pepper to taste
