Login to Save Like

Ingredients

• 2   large fennel bulbs, fronds and stalks reserved, bulbs quartered, cored and thinly sliced on a mandoline
• 1 750-milliliter  bottle dry white wine
• 2   garlic cloves, thinly sliced
•   Zest of 1 lemon, peeled in strips, plus 2 tablespoons fresh lemon juice
• 1/4 teaspoon  crushed red pepper
• 8   loin lamb chops
• 1/4 cup  extra-virgin olive oil
•   Salt and freshly ground black pepper
• 1/2 cup  chicken stock, or low-sodium broth
• 1 tablespoon  creme fraiche

Description

Kristin Donnelly Loves Making Fennel Salads As A Weeknight Side Dish. Instead Of Throwing Out The Tough Stalks Of The Fennel, She Uses Them To Infuse A White-wine Marinade For Lamb Chops.

Recipe.com