If you’re looking for a way to elevate your weeknight dinner without spending hours in the kitchen, this Quick Lamb & Fennel Sauté might just become your new go-to. It’s rich, aromatic, and perfectly balanced with bright herbal notes.

The tender lamb chops are seared to perfection, while the crisp fennel and green beans bring freshness and texture. The finishing touch — a mint-lemon gremolata — adds a zesty, refreshing lift that ties it all together beautifully.

Best of all, it’s on the table in under 30 minutes, making it ideal for both busy weeknights and elegant dinners alike.

Ingredients

• 300g lamb loin chops (2 chops), excess fat trimmed
• 1 large fennel bulb, thinly sliced
• 200g green beans, trimmed
• 3 cloves garlic, minced
• 30ml olive oil
• 20g fresh mint, finely chopped
• 1 lemon, zest only
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. In a small bowl, prepare the gremolata by mixing the chopped mint, lemon zest, and 1 minced garlic clove. Set aside.
2. Pat the lamb chops dry with a paper towel and season both sides generously with salt and pepper.
3. Heat 15ml of olive oil in a large skillet over medium-high heat. Sear the lamb chops for 3–4 minutes per side for medium-rare, or until cooked to your liking. Remove from the skillet and set aside to rest.
4. Reduce the heat to medium, add the remaining 15ml of olive oil to the same skillet. Add the sliced fennel and the remaining 2 minced garlic cloves, sautéing for 4–5 minutes until the fennel begins to soften and caramelize.
5. Add the green beans and a splash of water (about 30–40ml) to the skillet. Cover and cook for another 4–5 minutes until the beans are tender-crisp. Season the vegetables with a pinch of salt and pepper.
6. To serve, divide the sautéed fennel and green beans between two plates. Place a rested lamb chop on top of the vegetables and sprinkle generously with the mint-lemon gremolata.

Tips & Substitutions

• For a lighter version, swap lamb chops for lean lamb loin or even chicken breast.
• If fennel isn’t available, try using thinly sliced celery or leeks for a similar aromatic crunch.
• Add a pinch of chili flakes to the gremolata for a subtle heat that complements the lemon and mint beautifully.

Nutrition

Calories: 1030 kcal

• Fat: 68g
• Carbohydrates: 30g
• Fiber: 14g
• Protein: 74g