Anne Burrell's Lamb Chops with Fennel, Arugula, Red Onion and Black Olive Salad

By Food Network · 60 min

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. In a small bowl, mix the rosemary, garlic, crushed red pepper and lemon zest, then stir in 1/4 cup olive oil. Set aside.
3. Remove 2 rib bones from each rack and cut the rest into 6 equal, thicker chops.
4. Salt the chops and leave them at room temperature. Brush both sides with the rosemary mixture.
5. Coat a large saute pan with olive oil over medium-high heat. Brown the chops in batches on all sides, including the fat edge, adding fresh oil between batches and lowering the heat if the pan gets too hot. Do not crowd the pan, or the chops will steam instead of crisp.
6. Arrange the browned chops on a rimmed sheet tray. Brush them with the rosemary mixture and roast 8 to 10 minutes for medium-rare or 12 to 15 minutes for medium.
7. Meanwhile, toss the fennel, arugula, radicchio, red onion and olives with 3 tablespoons olive oil, the lemon juice and a generous pinch of salt in a large bowl. Taste and adjust.
8. Arrange the salad on a large platter, top with the hot lamb chops, then brush the chops with any leftover rosemary oil and spoon over the juices from the tray.

Summarized from Food Network's video. Watch it for the details.

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GarlicOnionLemonRed onionOliveLambFennelArugula