The anise accent of fennel, fresh mint and the tangy sweetness or orange comes together in this vibrant salad – a perfect addition to meaty, grilled lamb loin chops.

Prep: 20 mins Cook: 40 mins Serves: 2 Cut: Loin



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)


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


  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




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*All cuts not available at all retailers