Lamb chops with a spinach and fennel salad and lemon dill vinaigrette

By Lynn Crawford
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Lamb chops with a spinach and fennel salad and lemon dill vinaigrette

Despite all its ingredients, this lamb chops dish comes together in just minutes.

SERVES
8
TOTAL TIME

Ingredients

  • 8 lamb chops
  • 1 head fennel, thinly sliced
  • 2 cups baby spinach
  • ¼ cup radishes, finely sliced
  • 2 stalks celery, trimmed and finely sliced
  • Juice of 2 lemon and zest
  • ½ cup olive oil, plus more 2 tablespoons
  • 1 teaspoon ground fennel seeds
  • 1 teaspoon thinly sliced red chilies
  • ½ cup roughly chopped dill sprigs
  • Salt and pepper

Directions

  1. Heat a large non-stick frying pan over high heat. Brush the lamb chops with olive oil and cook for two to three minutes each side for medium or until cooked to your liking. Set aside and keep warm.
  2. To make the vinaigrette: In a mason jar, shake the lemon juice, zest, olive oil, fennel seeds, chilies and dill together and season well with salt and pepper. Toss the fennel, spinach, radish and celery together in a large bowl with desired amount of vinaigrette.  Season well and serve with lamb chops.

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