Lamb Chops With Fennel Relish
Ingredients
- 3 tablespoons extra-virgin olive oil
- Four 1-inch-thick lamb loin chops (about 6 ounces each)
- Salt and freshly ground pepper
- 1 small fennel bulb, cored and cut into 1/2-inch dice
- 1 garlic clove, minced
- 1 shallot, finely chopped
- 2 anchovy fillets, rinsed and minced
- 2 tablespoons finely chopped parsley
- 1 tablespoon chopped Calamata olives
- 1 tablespoon drained small capers
- 1/4 teaspoon crushed red pepper
- 1 teaspoon sherry vinegar
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