Serve this dish with rice to soak up the flavorful sauce.
8 (4-ounce) lamb loin chops, trimmed
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/2 cup prechopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon fennel seeds
1 tablespoon capers
1 (14.5-ounce) can diced tomatoes, undrained
How to Make It
Heat a large nonstick skillet over medium-high heat. Sprinkle lamb chops with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Coat pan with cooking spray. Add lamb to pan; cook 2 minutes on each side or until lightly browned. Remove lamb from pan. Add remaining 1/8 teaspoon salt, remaining 1/8 teaspoon black pepper, onion, and garlic to pan; sauté 2 minutes.
Place fennel seeds in a heavy-duty zip-top plastic bag; seal. Crush seeds with a rolling pin. Add seeds, capers, and tomatoes to pan; bring to a boil. Return lamb to pan. Cover, reduce heat, and cook 6 minutes or until desired degree of doneness.
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