Fennel and Black Pepper-Crusted Lamb Chops

Yield: 2 servings (serving size: 2 lamb chops)
Source: Cooking Light Magazine, November 2003
CL Comments: Crush the fennel seeds with a mortar and pestle, or use a heavy-duty zip-top plastic bag and a rolling pin.
Comments from a CA Kitchen: My husband just loved this and made me promise not to lose the recipe. Paired with green beans with garlic and lemon.


Cooking spray
1 1/2 teaspoons fennel seeds, lightly crushed
1 teaspoon ground coriander
1/2 teaspoon salt
3/4 teaspoon cracked black pepper
1/4 teaspoon garlic powder
4 (4-ounce) lamb loin chops, trimmed


  1. Heat a grill pan coated with cooking spray over medium-high heat until hot. Combine fennel seeds, coriander, salt, pepper, and garlic powder. Press mixture onto both sides of lamb. Add lamb to pan, and cook 5 minutes on each side or until desired degree of doneness.


Healthy Units: 4 per serving or Core
CALORIES 159 (40% from fat); FAT 7.1g (satfat 2.4g, monofat 2.9g, polyfat 0.4g); PROTEIN 20.7g; CARBOHYDRATE 2g; FIBER 1.3g; CHOLESTEROL 64mg; IRON 2mg; SODIUM 645mg; CALCIUM 42mg;

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