Source: dLife

Crusted lamb chops with a savory tomato, fennel, and caper sauce.

Servings

32 oz lean lamb loin chops , trimmed
0.25 tsp salt , divided
0.25 tsp black pepper , divided
1 cooking spray
0.5 cup fresh chopped onion
1 tsp minced garlic
0.5 tsp fennel seed
1 tbsp capers
14.5 oz Tomatoes, diced, with juice, canned

1 Heat a large cooking spray coated frying pan over medium-high heat. Season both sides of lamb with 1/8 teaspoon salt and 1/8 teaspoon pepper. Lay lamb in pan and cook 2 minutes per side. Take lamb out of pan and reserve in a warm place.
2 Combine 1/8 teaspoon salt, 1/8 teaspoon pepper, onion, and garlic in the same pan and cook 2 minutes.
3 Smash fennel seeds in a plastic bag, using a rolling pin. Mix fennel seeds, capers, and tomatoes to the pan and let boil. Place lamb back into pan, lower heat, cover, and simmer 6 minutes or until preferred degree of doneness.