Recipes - Main courses - Meat - Lamb

Lamb chops with tomatoes and fennel flavoured with star anise, served with semolina (*)

Portions for 2 servings:

2 large lamb chops (or 4 small ones)

1 fennel bulb

1 tomato

3 star anise

1 tbsp olive oil

1/4 tsp iodized salt

1/2 cup of medium-grained dry semolina

1/2 cup of water

1 tsp of olive oil

1/4 tsp iodized salt

One obtains:

10oz of cooked semolina

Nutriments table

For the vegetables:

Heat a ceramic frying pan with a tablespoon of olive oil (with a metallic frying pan, heat is too strong, beware not to burn the vegetables). Cut the fennel in very thin stripes, throw in the pan, add the salt and the star anise, cover with a lid and cook 45mn.

Cut the tomatoes in thin slices and place them on the bed of fennel. Cover and let cook another 15mn. Do not stir after adding the tomatoes.

For the semolina:

Put the semolina in a small bowl. Heat the water with an 1/8 teaspoon of salt and a teaspoon of olive oil. Once it boils, pour over the semolina and cover the bowl with a plate for 5mn then separate the grains with a fork.

For the lamb chops:

Fry the lamp chop 2mn an each side.

This is a very good combination of vegetables which can be eaten hot or cold. It also goes well with duck breast or lamb chops.