Lamb loin is a quick, rewarding dish that pairs incredibly well with robust Southern Rhône reds like Côtes du Rhône. The tannin and acidity of the wines will cut through the richness of the meat without overpowering it, and the robust red and black fruit notes will set off the richness of the meat.
We like this fennel crusted version from the New York Times Cooking section.
Ingredients
1 tablespoon fennel seed
1½ pounds lamb loin chops, about 1-inch thick, or individual rib chops (unfrenched)
Kosher salt and coarsely ground black pepper
1 tablespoon canola oil
1 small fennel bulb, thinly sliced
½ hothouse or 1 Persian cucumber, thinly sliced
1 small shallot, thinly sliced into rings
2 lemons
½ cup picked dill or mint leaves
Cooked couscous, rice, farro or barley, for serving (optional)
Preparation
Step 1
Using a knife, mortar and pestle or spice grinder, finely chop or coarsely grind fennel seed. (Just grind it enough to break down the whole seeds: You’re not looking for a powder.)
Step 2
Season lamb with salt, pepper and fennel seed.
Step 3
Heat oil in a large skillet over medium-high heat. Place lamb fat-side-down in the skillet and cook until it’s a good golden brown, about 2 minutes. (This also renders some of the fat, which you’ll sear the meat in.) Using tongs, turn the lamb and cook until it’s nicely browned on each side, 1 to 2 minutes per side, which will give you medium-rare meat. Transfer lamb to a cutting board to rest for at least 5 minutes.
Step 4
Meanwhile, toss sliced fennel bulb, cucumber and shallot in a medium bowl. Zest and juice 1 lemon and add to the fennel. Season with salt and pepper.
Step 5
Serve lamb chops whole on a large serving platter, or slice lamb away from the bone or rib about ¼-inch thick, then transfer to a large serving platter or divide among plates. Cut remaining lemon in half and squeeze over lamb. Scatter with dill or mint and serve alongside fennel salad and cooked grains, if you like.
