Pecorino-Crusted Lamb Chops With Fennel Salad

Pecorino-Crusted Lamb 

Chops With Fennel Salad

Ingredients:

2 blood oranges
1 shallot, thinly sliced
6 pitted green olives, slivered
5 tbsp  olive oil, divided
Salt and freshly ground black pepper
1 large head fennel
1 egg
1 tablespoon aged balsamic vinegar
1 clove garlic, finely grated
1 cup panko bread crumbs
1 cup finely grated Pecorino Romano
2 tbsp chopped thyme
12 lamb rib chops

Ingredients:
Trim ends from oranges to expose the flesh. Working with one at a time, stand upright and use a sharp knife to remove peel and pith. Over a small bowl, cut between membranes to release segments. Reserve segments.

Squeeze membranes over a large salad bowl to release juices then discard membranes. Add shallot and olives; drizzle 3 tbsp (45 mL) olive oil over and stir to combine. Season with salt and pepper; set aside.

3. Thinly slice fennel and refrigerate until ready to assemble. Reserve fennel fronds separately to garnish.

4. Whisk together egg, balsamic and garlic in a shallow bowl. Combine panko, Pecorino Romano and thyme on a plate; season with black pepper. Coat chops in egg mixture then in crumbs, pressing to adhere.

5. Heat remaining 2 tbsp oil in a large skillet over medium heat. Fry chops in batches, 2 minutes per side, or until golden and medium-rare.

6. Add fennel and orange segments to a salad bowl; toss gently to coat. Serve warm chops with salad. Sprinkle reserved fennel fronds over before serving.

Serves 4