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kosher salt bulbs fennel butter extra-virgin olive oil tomatoes garlic Nicoise olives Lemon Confit vegetable stock loin chops kosher salt virgin
Viewed: 48 - Published at: 3 years agoIngredients
- 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
- 3/4 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
Method
- For the roasted vegetables:
- Preheat the oven to 350F.
- Fill a medium pot with salted water and bring to a boil over high heat.
- Blanch the fennel until just tender, 3 to 4 minutes, drain, and rinse under cold running water.
- Drain well.
- In a large overproof skillet, heat the butter and oil over medium-high heat until the butter is melted.
- Saute the fennel until golden brown, about 3 minutes.
- Add the tomatoes, garlic, olives, and lemon confit and pour in the stock.
- Place in the oven until the vegetables are soft and roasted, about 45 minutes.
- Season with salt and pepper.
- For the lamb chops:
- Season the chops oil both sides with salt and pepper.
- In a large skillet, heat the oil over high heat until just smoking.
- Add the chops, reduce the heat to medium, and cook about 4 minutes.
- Turn and cook until cooked through, another 1 to 2 minutes.
- Remove from the pan and allow to rest 4 to 5 minutes.
- Divide among 4 serving plates and spoon the roasted vegetables alongside.
- Variation:
- For roasted vegetables, substitute Ratatouille or Confit Bayaldi.
- Serve roasted vegetables with:
- Simple Roasted Chicken
- Saddle of Lamb
- Rack of lamb
- Roasted veal chops
- Herb-Roasted Halibut
- Roasted Cod
- Seared and roasted tuna or swordfish
