Anne Burrell's Lamb Chops with Fennel, Arugula, Red Onion and Black Olive Salad | Food Network
Cook along with Anne as she reveals how to prepare deliciously tender lamb chops!
#AnneBurrell #FoodNetwork #LambChops
Get the recipe ▶
Subscribe to Food Network ▶
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lamb Chops with Fennel, Arugula, Red Onion and Black Olive Salad
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 55 min
Active: 45 min
Yield: 4 to 6 servings
Ingredients
Lamb Chops:
5 large sprigs fresh rosemary, picked and finely chopped
4 cloves garlic, smashed and finely chopped
Pinch crushed red pepper
Zest of 2 lemons
1/4 cup extra-virgin olive oil, plus more for the pan
Two 8-bone racks of lamb
Kosher salt
Fennel, Arugula, Red Onion and Black Olive Salad:
1 fennel bulb, thinly shaved
2 cups baby arugula
1 head radicchio, cut into a chiffonade
1 small red onion, thinly sliced
1/4 cup kalamata or Gaeta olives, pitted and cut lengthwise into fourths
3 tablespoons extra-virgin olive oil
Juice of 2 lemons
Kosher salt
Directions
For the lamb chops: Preheat the oven to 375 degrees F.
Combine the rosemary, garlic, crushed red pepper and lemon zest in a small bowl. Add 1/4 cup olive oil to the mix. Reserve.
Remove 2 rib bones from each rack of lamb and cut the remaining racks into 6 equal, thicker chops (instead of 8 thinner chops).
Sprinkle the lamb chops with salt and reserve at room temperature. Brush both sides of the chops with the rosemary mixture.
Coat a large saute pan with olive oil and bring to a medium-high heat. Working in batches, brown the lamb chops on all sides, including the fat edge. (Remember: Brown food tastes good! If your pan gets too hot, lower the heat. Ditch the oil in between the batches and start off with fresh oil. It is really important not to crowd the pan while browning the chops. If the pan is crowded, the chops will steam instead of browning and getting crispy.) When all the chops are browned, arrange them neatly on a sheet tray (with sides, you don’t want any juices or fat to run off). Brush the browned chops with the rosemary mixture. Roast the chops for 8 to 10 minutes for medium-rare, 12 to 15 minutes for medium.
For the salad: Meanwhile, toss together the fennel, arugula, radicchio, red onion and olives with the olive oil, lemon juice and a generous sprinkle of salt in a large bowl. Taste to make sure it is delicious. Arrange the salad on a large serving platter and top the salad with the hot lamb chops to wilt the salad a little bit. Brush the chops with any remaining rosemary oil and drizzle any juice from the baking sheet over the lamb.
Chop chop!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
Anne Burrell's Lamb Chops with Fennel, Arugula, Red Onion and Black Olive Salad | Food Network
2821 Chef Jasper White's Fennel Slaw
Jasper White’s Fennel Slaw
Fennel is pares magically with all sorts of seafood. In this case it works to compliment crispy fried almond crusted fish similar to the way coleslaw is used traditionally. If you don’t have a mandolin, sharpen your knife, because the thinner you cut the fennel, the better this dish will be. The slaw is best served slightly chilled with fried seafood or warmed with grilled or baked fish.
2 small heads (10 ounce) or 1 large head fennel
1 small (4 ounce) sweet onion, such as Vidalia
Texas Sweet or Maui
1 teaspoon fennel seeds, chopped finely
1/4 cup green olive oil
3 tablespoons lemon juice (1 lemon)
½ teaspoon sugar
kosher or sea salt
freshly ground black pepper
1. Trim off the fennel stalks, reserving the sprigs from
a few fronds for garnish. Chop the fronds finely (there should be about 2 tablespoons) and set them aside. Halve the bulbs from top to bottom, cut out and discard the cores. Trim the leathery outer pieces down to the tender flesh. Cut the bulb in half and then slice across the grain with a mandolin or knife to create very thin slices. Peel and halve the onion, then shave across the grain with a chef’s knife to create very thin slices.
2. Toss the fennel, chopped fennel fronds, onions, and fennel seeds together in a medium bowl. Add lemon, oil, sugar and toss to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to serve. It is best made an hour or more ahead and then before allow the slaw to warm to a cool room temperature.
Makes about 1 quart.
rainy day tomato soup & grilled cheese
Roasted Tomato Harissa Soup & Sundried Tomato Grilled Cheese (in one pan)
// INGREDIENTS //
- 5 tomatoes
- 1 red bell pepper
- 1/2 small white onion
- 1 head of garlic
- 1/2 tsp fennel seeds
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp harissa paste
- 2 tsps tomato paste
- 1/2 tsp honey
- 1 tsp soy sauce
- 1/2 tbsp bouillon paste
- 1 cup water (or more depending on the thickness you like)
- Splash of heavy cream
- Salt to taste
- Crispy fried onions & basil oil to top (optional)
// RECIPE //
1️⃣ In a stainless steel or cast iron skillet, add tomatoes, bell pepper, onions, and garlic (with a few glugs of EVOO and sprinkle of salt) in the oven at 425F for 20 min or until the tomatoes burst and then broiler to get it charred for 5 min or so (leave in the garlic in the foil for an extra 15 min at 425F)
2️⃣ Throw everything into the blender (might have to wait on the garlic if it’s too hot to touch)
3️⃣ Wipe the skillet clean with a paper towel and heat up a bit of EVOO and add fennel seeds and black pepper. Toast for 20 seconds and then add harissa and tomato paste. You want to cook off the tomato paste for a few min and release it’s natural sugars so the color should turn from a bright red to a deep red.
4️⃣ Add a splash of soy sauce and honey for some umami and to deglaze, then add the whole paste mixture to the blender.
5️⃣ Add some bouillon paste and water (or alternatively veggie stock) and squeeze in the garlic if you haven’t already.
6️⃣ Blend on high until smooth, taste and add some more stock/water/salt depending on your preferences and a splash of heavy cream if you want and blend again.
7️⃣ Optional: if you want any kind of soup to be silky smooth, you can pass it through a sieve but I don’t mind a bit of texture
8️⃣ Top with basil or basil oil , and serve with grilled cheese! I just used chopped sundried tomatoes, cheese, and butter
#shorts #tomatosoup #grilledcheese
How To Prepare Fennel
Find hundreds of fennel recipes on
First trim the hard hollow stalks about an inch above the bulb. Then cut the leaves from the stalks. Use the fronds as a garnish or chop and use like other herbs. Next trim away the thin stalks and any remaining fronds. Cut the stalks crosswise in equal length slices. Use in soups or stews or as a bed for roasted chicken and meats.
To slice the fennel bulb trim about a half inch off the bulb before cooking. Stand it on the root end and cut vertically into thin slices. If you are grilling the fennel bulb and want it to stay together, keep the root end intact and slice.
Chicken Cutlets with Fennel, Peppers and Onions
More from Rachael Ray:
These crunchy cutlets are served on a bed of colorful peppers, fennel and onions.
For more follow the hashtag #RachaelRayShow