Prep Time: 2 Hours | Cook Time: 30 Minutes
What you’ll need:
4 Lamb chops
1 Stalk of Broccolini
1 Can of White beans
1/4 Cup of Cognac
1 Tablespoon of Salt
1 Tablespoon of Pepper
1 Tablespoon of Garlic powder
3 Tablespoons of Butter
1 Tablespoon of Olive Oil
2 Cups of Water
1 Ziplock Bag
First, season your lamp chops on each side with salt, pepper and garlic powder.
Next, in a small bowl, melt two tablespoons of butter. After the butter is melted, add the cognac and oregano, and mix well.
Then, pour the mixture into a Ziplock bag. Place the seasoned lamb chops into the Ziplock bag and close. Place in the fridge for two hours, allowing sauce to marinate.
While the lamb chops are marinating, begin cutting the fennel. If you’ve never cut fennel before, remove the stems from the bulb. Next, remove the bottom of the fennel and the most outside layer (just like an onion). Then, cut the bulb in to quarters and remove the core. After you remove the core from all 4 pieces, begin dicing the bulb.
In a medium pot, boil two cups of water. When the water comes to a boil, add the diced fennel and stir frequently for approximately 15 minutes, or until the vegetable is soft.
While your fennel is cooking, add the can of beans to a separate medium pot, and stir frequently for 15 minutes.
Once your white beans and fennel are cooked, drain both in a strainer. Be sure to drain as much liquid as possible, or the mash will not be thick enough. You want the consistency to be similar to mash potatoes. Next, add the cooked fennel, white beans, 1 tablespoon of butter, salt, pepper, and garlic powder to a blender. If you use a Vitamix blender, I used setting 1 and 2.
Allow the vegetables to mash in the blender for approximately 2 minutes.
To cook your lamb chops, heat olive oil in iron skillet. Add marinated lamb chops and cook on each side until browned.
I promise, I didn’t do anything fancy with my broccolini. I simply steamed them.
Happy Valentine’s Day, loves!