Recipe by Chef Laura Kenny, Real Food Catering
Yield: 2 servings
Prep time: 15 minutes
Cook time: 20 minutes
To prepare garlic butter, mix butter, garlic, orange zest and parsley in a small bowl. Season lightly with salt and set aside.
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.
Arrange fennel on plate, topped with beet and orange slices. Add lamb chops, drizzling melted butter over and around. Garnish with arugula leaves.