Lamb Chops with Hot Fennel Coriander Vinaigrette
Ingredients
- 1 tablespoon coarsely ground coriander
- 1 1/2 teaspoons ground fennel seeds
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- Salt and freshly ground pepper
- One trimmed 8-bone rack of lamb, cut into 4 double chops
- 1 tablespoon unsalted butter
- 1 medium fennel bulb, cored and very thinly sliced
- 2 garlic cloves, slivered
- 1 head escarole (about 1 pound), leaves torn
- 1/4 cup chopped cilantro
Instructions
Lamb Chops with Hot Fennel-Coriander Vinaigrette serves 4 original recipe by Food & Wine.
Organization Tags
Tags easily organize your Recipe Library
Comments