Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
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  • 5 star values: 0
  • 1 Rating

Serve this dish with rice to soak up the flavorful sauce.

David Bonom
Recipe by Cooking Light April 2006

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Credit: Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 2 lamb chops and 1/2 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

228 calories; calories from fat 31%; fat 7.8g; saturated fat 2.8g; mono fat 3.1g; poly fat 0.7g; protein 28.3g; carbohydrates 9.6g; fiber 1.1g; cholesterol 86mg; iron 3.3mg; sodium 551mg; calcium 75mg.
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