Keto Recipe: lamb chops with fennel slaw

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lamb chops with fennel slaw

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2 COMMENTS

  1. 3 lamb chops

    Salt and freshly ground pepper

    1 small fennel bulb, cored and cut into 1/2-inch dice

    1 garlic clove, minced

    1 shallot, finely chopped. Or sub red onion

    2 tablespoons finely chopped parsley

    1 tablespoon chopped Calamata olives

    1 tablespoon drained small capers

    1/2 teaspoon Calabrian peppers. Or sub crushed red pepper

    1 teaspoon sherry vinegar or sub red wine vinegar

    Olive oil and butter

    Set up 2 pans. One skillet one grill or cast iron. Warm them up over medium high heat. Cast iron for the lamb, skillet for the fennel. Nice knob of butter and olive oil in the skillet. Olive oil only for the lamb

    Add fennel, garlic, shallot into the hot skillet and sauteed til crisp and translucent.

    While that’s happening get the lamb going. Flip every 15 seconds for 2 mins. Remove and let rest one minute. Put back and keep flipping. This is the key to a good crust and a sous vide like even interior. It’s totally debunked that you’d shouldn’t touch the meat to get a good maillard reaction. Repeat sear and rest til they hit 135 internal temp.

    When those are done remove the fennel from heat and add capers, vinegar, olives, pepper to the relish. Salt to taste.

    Plate and enjoy!

    I don’t have macros but fennel is like 3.5 net per cup and a small bulb is 1/4 to 1/2 a cup. Shallots probably add a couple more.

    Edit: oh yeah I pour the pan drippings into the relish at the end for more fatty lamby goodness

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