Week Two: Lamb Chops in Fennel Tomato Caper Sauce

So I'm WAY behind on this post.  Second week of the challenge, I went NUTS and made not one, not two, but THREE new recipes.  I promptly posted the first two reviews, pictures, and recipes... but the third has been delayed for no reason other than I've been enjoying eating and living my life!

So... without further ado... Lamb Chops in Fennel Tomato Caper Sauce, paired with Olive and Feta Rice and steamed broccoli.

OK, let me just say, I'm a little bit in love with my friend, Sam, for suggesting LAMB as my week two ingredient.  I have rarely eaten so well - especially when it comes out of my own kitchen!  This recipe was VERY different from the first, but equally delish.  I wish it hadn't been two weeks since enjoying this meal, as the memories of the flavors are somewhat subdued.

I started with a bite of the rice.  Let me say, I'm not typically a rice person.  But the addition of Kalamata Olives and Feta Cheese made it delectible!!!  SO very good.  The steamed broccoli paired nicely, but it was steamed broccoli, so nothing outside the ordinary.

Now the lamb.  SO good.  The sauce was made of a mixture of chopped tomatoes, capers, and fennel seeds.  The flavor combination reminded me of an italian delicacy.  Fennel seeds are reminiscent of a lovely italian sausage.  The lamb was simmered in this lovely sauce, making it pick up some of the tomatoey goodness.  I was in mouth heaven.  Tasterific!! 

Lamb Chops in Fennel Tomato Caper Sauce

8 (4-ounce) Lamb loin chops, trimmed

1/4 tsp salt

1/4 tsp black pepper

Cooking Spray
1/2 cup chopped onion
1 tsp minced garlic
1/2 tsp fennel seeds
1 Tbs capers
1 (14.5 ounce) can diced tomatoes, undrained

1.  Sprinkle lamb chops with salt and pepper.  Heat a large, nonstick skillet over medium high heat.  Coat with cooking spray.  Add lamb to pan, and cook 2 minutes per side or until lightly browned.  Remove lamb from pan.  Add 1/8 tsp salt, 1/8 tsp pepper, onion, and garlic to pan.  Saute for 2 minutes. 
2.  Place fennel seeds in a heavy duty zip top plastic bag.  Seal bag.  Crush seeds with a rolling pin.  Add seeds, capers, and tomatoes to pan.  Bring to a boil.  Return lamb to the pan.  Cover, reduce heat  and cook 6 minutes or until desired degree of doneness.  (4 servings).

Ok, so I reduced this down to one serving and didn't measure precisely.  I figure I should give that caveat.  Regardless, delish. 
Nutritional Information:  228 calories, 7.8 grams fat, 28.3 grams protein, 9.6 grams carbs, 1.1 gram fiber.

Olive and Feta Rice

Combine 2 cups hot cooked rice, 1/2 cup chopped fresh parsley, 1/4 cup coursley chopped kalamata olives, 3 Tbs crumbled feta cheese, and 1/4 tsp salt.  Toss to combine.  Enjoy!!