Lamb Chops with an Orange and Fennel Salad

, from Issue #20. August, 2015
Photography by Aaron McLean.
Lamb Chops with an Orange and Fennel Salad

Serves: 4


10-12 lamb chops
1 teaspoon each ground cumin and coriander
2 teaspoons sweet smoked paprika
3 cloves garlic, crushed
1 tablespoon finely chopped rosemary
2 tablespoons lemon juice
¼ cup olive oil
sea salt and freshly ground pepper

Orange Vinaigrette
2 oranges
3 tablespoons sherry or white wine vinegar
⅓ cup olive oil
1 clove garlic, crushed
1 teaspoon grain mustard
1 tablespoon baby capers
2 tablespoon chopped flat-leaf parsley
sea salt and freshly ground pepper

1 head cos lettuce, shredded
1 fennel bulb, finely sliced
4 radishes, sliced
½ cup black or green olives


Lamb: Tie each lamb chop with kitchen string to secure the tail. This allows the chops to cook evenly and lets you fit more in the pan. Combine all the ingredients except the chops in a large bowl. Add the lamb, turning to coat. Marinate for 30 minutes or up to 24 hours. If marinating overnight, don’t add salt until just before cooking.

Vinaigrette: Peel the oranges with a knife, taking off all the white pith. Hold the fruit over a bowl to catch the juice and cut the orange segments from between the membrane. Set the segments aside. Squeeze out the juice from the membrane and whisk in the remaining ingredients. Season.

To cook: Preheat the barbecue or a large sauté pan. Lightly brush with oil and cook the lamb until crisp and golden on the outside and just a touch pink inside. Transfer to a shallow dish and spoon over half the vinaigrette. Loosely cover and leave for 5 minutes.

Salad: Combine the salad ingredients with the orange segments and toss with the remaining dressing.

To serve: Arrange the lamb on a serving platter and serve with the salad and crusty bread.