Grilled American Lamb Loin Chops with Fennel
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Credit: American Lamb Board
The National Culinary Review, May 2014
1 T. fennel seeds
1 t. each garlic salt and coarse pepper
2 t. olive oil
8 (1¼-inch-thick) American lamb loin chops
1 large red onion, cut in ½-inch-thick slices
In small bowl, combine fennel, garlic salt, pepper and olive oil. Rub mixture on both sides of lamb chops and onion slices. Over coals covered with gray ash, cook onions 5 minutes. Turn when browned; cook until tender. Add lamb chops; grill 7 minutes on each side, or to desired degree of doneness. Make grilled onions into rings; top with lamb chops.
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