Loin Chops with Fresh Fennel and Orange Salad

Ingredients

Marinade

1 ½ tsp anise seed, crushed
½ cup olive oil
3 tbsp freshly squeezed orange juice
3 cloves garlic, minced
1 tbsp red onion, finely chopped
1 tsp  sea salt
½ tsp freshly ground black pepper
4 Opal Valley^® Lamb Loin Chops (defrosted if frozen)

Salad

1 head fresh fennel, thinly sliced
1 orange, peeled, seeded and sectioned
6 fresh mint leaves
1 lemon, juice only
2 tbsp. good quality olive oil
sea salt and freshly ground black pepper to taste

Directions

1. In a small bowl whisk marinade ingredients
2. Arrange the loin chops in a shallow dish; coat well with the marinade; cover and refrigerate overnight; let sit 30 minutes before grilling
3. Toss the salad ingredients together; cover and refrigerate until ready to serve
4. Remove lamb loin chops from marinade and dry with a paper towel
5. Preheat grill to medium-high (350ºF)
6. Grill the chops approximately 3-4 minutes per side or until the desired temperature is reached (125ºF for medium rare)
7. Serve with fennel and orange salad