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Lamb Loin Chops with Roasted Fennel, Tomatoes, and Olives

Lamb Loin Chops with Roasted Fennel, Tomatoes, and Olives Recipe

  • Kosher salt
  • 3 medium bulbs fennel, quartered and cored, bruised outside pieces discarded
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 2 medium-size tomatoes, quartered, cored, and seeded; then cut in half
  • 4 cloves Oven-Roasted Garlic
  • 16 nicoise olives, pitted
  • 1 tablespoon Lemon Confit, optional, or lemon zest
  • ¾ cup Vegetable Stock or low-salt canned vegetable broth
  • 8 lamb loin chops, 1 inch thick
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon virgin or pure olive oil
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 779kcal (39%)
Total Fat 68g (105%)
Saturated Fat 28g (142%)
Cholesterol 137mg (46%)
Total Carbohydrate 16g
Dietary Fiber 7g
Sugars 2g
Protein 28g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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