Lamb Chops with Fennel Relish

• 3 tablespoons extra-virgin olive oil
• Four 1-inch-thick lamb loin chops (about 6 ounces each)
• Salt and freshly ground pepper
• 1 small fennel bulb, cored and cut into 1/2-inch dice
• 1 garlic clove, minced
• 1 shallot, finely chopped
• 2 anchovy fillets, rinsed and minced
• 2 tablespoons finely chopped parsley
• 1 tablespoon chopped Calamata olives
• 1 tablespoon drained small capers
• 1/4 teaspoon crushed red pepper
• 1 teaspoon sherry vinegar

1. In a medium skillet, heat 1 tablespoon of the oil until shimmering.
2. Season the lamb chops with salt and pepper, add them to the skillet and cook over moderately high heat, turning once, until browned, about 7 minutes.
3. Transfer to a plate and keep warm.
4. Meanwhile, in another medium skillet, heat the remaining 2 tablespoons of oil.
5. Add the fennel, garlic and shallot and season with salt and pepper.
6. Cook over high heat, stirring occasionally, until the fennel is crisp-tender, about 4 minutes.
7. Off the heat, add the anchovies, parsley, olives, capers, crushed red pepper and vinegar.
8. Mound the relish on 2 plates and top with the lamb chops.
9. Drizzle with any accumulated lamb juices and serve.

extravirgin olive oil, lamb loin chops, salt, fennel bulb, garlic, shallot, anchovy, parsley, olives, capers, red pepper, sherry vinegar

Taken from www.foodandwine.com/recipes/lamb-chops-fennel-relish (may not work)