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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Lamb Chops in Tomato & Fennel Sauce

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	241.6

Total Carbs	6.6 g

Dietary Fiber	0.5 g

Sugars	3.4 g

Total Fat	9.0 g

Saturated Fat	3.1 g

Unsaturated Fat	0.8 g

Potassium	425.7 mg

Protein	32.1 g

Sodium	605.9 mg

Dietary Exchanges 9.0 Fat, 1.1 Vegetables, 3.8 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

32.0
32 oz lean lamb loin chops 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 1.0
1 each cooking spray 0.5
0 1/2 cup fresh chopped onion 1.0
1 tsp minced garlic 0.5
0 1/2 tsp fennel seed 1.0
1 tbsp capers 14.5
14 1/2 oz Tomatoes, diced, with juice, canned

Directions

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.
Combine 1/8 teaspoon salt, 1/8 teaspoon pepper, onion, and garlic in the same pan and cook 2 minutes.
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.