Lamb Rib Chops with Catalan Fennel Marinade
A flavorful marinade made with citrus and fennel seed adds a Spanish flair to broiled lamb rib chops.
8 American Lamb rib chops, cut 1 1/4-inch thick
1 cup extra-virgin olive oil
3 tbsp lemon juice
3 tbsp finely chopped onion
3 garlic cloves, finely chopped
1 ½ tsp crushed fennel seed
1 tsp Kosher salt
3 tsp coarsely ground pepper
1
Arrange the lamb rib chops in single layer in a 13x9-inch baking dish and set aside. In a small bowl, combine the olive oil, lemon juice, onion, garlic, fennel, salt, and pepper. Pour the mixture over the lamb rib chops, cover, and refrigerate 4 to 6 hours, turning once. Remove the lamb from the refrigerator 30 minutes before cooking.
2
Transfer the chops to a broiler pan, discarding the marinade. Turn the broiler to high.
3
Broil the chops 4 inches from heat source for approximately 5 to 7 minutes per side or to desired degree of doneness.
Recipe and image provided by the American Lamb Board
Ingredients
8 American Lamb rib chops, cut 1 1/4-inch thick
1 cup extra-virgin olive oil
3 tbsp lemon juice
3 tbsp finely chopped onion
3 garlic cloves, finely chopped
1 ½ tsp crushed fennel seed
1 tsp Kosher salt
3 tsp coarsely ground pepper
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