Tastes of the Old Country Here

Easter Lamb Chops with Fennel

Although my brother and I are grown, we are still required to participate in the Easter egg hunt.  Cue: eye rolls and deep-down excitement.

Are you on Team Ham or Team Lamb?



1 large onion
1 heaping tablespoon of minced garlic
1/4 cup olive oil + 2 tablespoons olive oil
2 tablespoons butter
12 lamb chops
1 cup minced fresh fennel
1/4 cup minced fresh parsley
1 cup dry white wine
3 tablespoons lemon juice
salt and peper to taste


– In a medium-sized skillet, saute the onion and garlic in 1/4 cup of olive oil and the butter until onion is clear. Do not brown.Pound and flatten the lamb chops until they are tender and approximately 1/4 inch thick. (My mom swears by marinating in whole milk)

– In another skillet, brown the lamb chops on both sides in the remaining olive oil. Add the onion and garlic mixture, fennel, parsley, wine and lemon juice. Cover, and cook over medium heat until the chops are very tender.  Season with salt and pepper. You may want to thicken the sauce just a bit by whisking a teaspoon of flour mixed with water into the sauce.

– Serve the lamb chops on or next to a bed of fluffy rice, drizzle the sauce over the rice.  Risotto works well too.

Serves 6-8

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