Lamb Chops with Fennel Relish Lamb Chops with Fennel Relish

Lamb Chops with Fennel Relish

Quick meal for two with bold flavours complimenting the lamb chops or cutlets. Lemony new potaoes and a fennel, olive and caper relish.

prep time
20 mins

cook time
20 minutes

2 people


  • 4 medium-sized lean loin chops or cutlets
  • Salt and freshly milled black pepper
  • 30ml/2tbsp extra virgin olive oil
  • 1 small fennel bulb, cored and finely sliced
  • 1 shallot, peeled and finely chopped
  • 5ml/1tsp anchovy sauce
  • 15-30ml/1-2tbsp red wine vinegar
  • 15ml/1tbsp pitted black olives, chopped (optional)
  • 10ml/2tsp small capers, drained
  • 30ml/2tbsp freshly chopped flat-leaf parsley
  • 375g/12oz waxy potatoes, halved
  • Juice and peel from 1 lemon
  • 30ml/2tbsp olive oil
  • Salt and freshly milled black pepper
  • 15-30ml/1-2tbsp freshly chopped chives


  1. To prepare the lemony potatoes; boil the potatoes with the lemon peel for 15-20 minutes or until tender. Drain and discard the lemon peel. Add the olive oil, lemon juice, seasoning and chives. Toss gently.
  2. Meanwhile, place the lamb on a chopping board and season. Cook on a prepared barbecue or preheated moderate grill for 12-16 minutes turning occasionally.
  3. At the same time heat the oil in a non-stick frying pan on a moderate heat and cook the fennel and shallot for 2-3 minutes, stirring occasionally until the fennel is tender.
  4. Remove the pan from the heat, blend the anchovy sauce with the vinegar and add to the pan with the olives, capers and parsley.
  5. Serve the lamb with the relish and potatoes.