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Lamb Chops in Tomato & Fennel Sauce
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 12 minutes
Difficulty: Intermediate

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
, 1 1/2 Vegetables , 4 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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32 oz  lean lamb loin chops
0 1/4 tsp  salt
0 1/4 tsp  black pepper
1 each  cooking spray
0 1/2 cup  fresh chopped onion
1 tsp  minced garlic
0 1/2 tsp  fennel seed
1 tbsp  capers
14 1/2 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.

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