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Fennel & Black Pepper-Crusted Lamb Chops

Source of Recipe

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Fennel & Black Pepper-Crusted Lamb Chops (2)

Myrecipes.com
Adapted from Cooking Light - November 2003 - David Bonom and Cynthia De Persio,
Not yet rated.
2 servings (serving size: 2 lamb chops)

Crush the fennel seeds with a mortar and pestle, or use a heavy-duty zip-top plastic bag and a rolling pin.

Ingredients:
Cooking spray
1-1/2 teaspoons fennel seeds, lightly crushed
1 teaspoon ground coriander
1/4 teaspoon salt
3/4 teaspoon cracked black pepper
1/4 teaspoon garlic powder
4 (4-ounce) lamb loin chops, trimmed

Preparation:
Heat a grill pan coated with cooking spray over medium-high heat until hot. Combine fennel seeds, coriander, salt, pepper, and garlic powder. Press mixture onto both sides of lamb. Add lamb to pan, and cook 5 minutes on each side or until desired degree of doneness.

One serving equals: Calories 159 (Calories from fat 40 %); Fat 7.1 g (Satfat 2.4 g, Monofat 2.9 g, Polyfat 0.4 g); Protein 20.7 g; Carbohydrate 2 g; Fiber 1.3 g; Cholesterol 64 mg; Sodium 357 mg