Name: Seared Lamb Chops with Baked Fennel, Tomato & Lemon-Tahini Sauce
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 6 fennel bulbs; 1 small bunch fresh dill; 3 small pkgs grape tomatoes; 12 lamb loin chops; 1 ½ lemons; black pepper; cumin, ground; Dijon mustard; extra virgin olive oil; garlic powder; pure maple syrup; salt; tahini

Seared Lamb Chops with Baked Fennel, Tomato & Lemon-Tahini SauceSeared Lamb Chops with Baked Fennel, Tomato & Lemon-Tahini Sauce — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

6 fennel bulbs

1 small bunch fresh dill

3 small pkgs grape tomatoes

12 lamb loin chops

1 ½ lemons

black pepper

cumin, ground

Dijon mustard

extra virgin olive oil

garlic powder

pure maple syrup

salt

tahini

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Trim off root end and stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into thin half-moons. Divide between two large baking sheet pans.

Halve grape tomatoes. Add to the baking sheets with the fennel, drizzle with oil, then season with salt and pepper. Toss to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until fennel is fork-tender, 18-20 minutes. Remove from oven.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the lamb chops dry with paper towels and place on a plate; season with spices on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chops and sear, flipping once, until cooked through, 5-6 minutes. Remove to a clean plate, loosely cover with aluminum foil, and set aside to rest.

Meanwhile, shave dill leaves off the stems; discard stems and mince the leaves. Place in a small bowl.

Zest and juice lemons into the bowl with the dill. Add tahini, water, oil, maple syrup, Dijon, and spices, then whisk to combine the sauce.

To serve, divide roasted veggies and lamb between plates. Drizzle with lemon-tahini sauce and enjoy!

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