Thursday, January 04, 2007

Lamb Chops a hit!

Recipe goes something like this:

Ingredients:
3-4 lambchops
8-10 chrushed pepper corns
4 tbsp fennel-infused olive oil
8 stalks fresh fennel (remove 3-4 sprigs, chop and set aside for later)
2 tbsp Pernod
20 pitted black olives (like Kalamati)

Directions:
  • Combine the olive oil, pepper, and lambchops - distribute marinade thoroughly, and marinate overnight.
  • In a heavy skillet (like a cast iron one) add 1 tablespoon of the marinade and bring it to good high heat.
  • Throw in the meat and sear on all sides
  • Reduce heat to medium-low and cover with fennel stalks
  • cover tightly and cook for 15-20 minutes
  • Throw away cooked fennel, place meat on heated serving dish
  • slightly increase heat, and add remaining chopped fennel and Pernod
  • stir while bubbling for 2-3 minutes
  • Add olives and continue stirring another 2 minutes
  • Pour over meat and serve

4 comments:

Carolyn said...

Hiya Gorgeous!!so they WERE tastey!fennel and all? Right On! I love bravery in the kitchen...Go Girl!!!

Michael-Ann said...

*GRIN* Yep! The seasonings turned out much less "obnoxious" than I thought they would be...the salty olives work perfectly in making the juice plenty salty enough. I was truly surprised at the outcome and will definitely make this again.

Mitch! said...

SO...what fancy feast (no pun there cat lovers) to the market on Saturday? :D

Mitch said...

Howdy!

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