This recipe for Fennel and Paprika Spiced Lamb Chops is a delicious example where the flavours all hit complementary notes, creating one of those perfect trios of richness, sweetness and smokiness. And if you are in the southern hemisphere and the thought of warm weather and spring barbecues starts to cross your mind or if you are squeezing in the last bit of summer this recipe is certainly one to try.
A recipe where the Mediterranean meets North Africa meets Iberia with the lamb is an ideal “canvas” for the slightly sweet and smoky warmth of the paprika and the aromatic, liquorice notes of the fennel seeds. Suited to the barbecue or grilled in a smoking hot grilling pan, it is a brilliantly easy recipe.
First of all find the best quality lamb loin chops. Dry roast the fennel seeds and mix them with some sweet and some smoked paprika. Make a paste with some olive oil and rub all over the lamb chops. Let it marinate for a while if you have time and then place on a super hot grill or barbecue.
Serve the Fennel and Paprika Spiced Lamb Chops with a crunchy, herby green leaf salad and complete your meal with a glass of La Motte Syrah. The full-bodied character of the Syrah harmonising perfectly with the rich and flavourful grilled lamb. The wine’s abundant fruit that includes red berries and mulberry, with colour, plum fruit and texture from a small percentage Durif is ideal to sit alongside exactly this rich and meaty char and spice.
The La Motte Syrah is a true reflection is a true expression of its Franschhoek terroir where micro-climates from the mountain slopes and valley floors add complexity to the wine’s elegant character. The full-bodied character of this wine harmonises perfectly with the spiced meat rather than being overwhelmed by it.
This is the last recipe in a series of four I have created in collaboration with La Motte Wine Estate where I pair new recipes with a newly released wine from their cellar. The recipes have been paid for by La Motte and the wines used were provided at no cost.
If you have missed the first few in the series, do have a look at the deeply satisfying Warm Root Vegetable Salad and the ultimate comforting Oven Baked Polenta with Mushrooms and Crispy Chorizo and the iconic Chicken Marbella.
I hope you enjoy this recipe for Fennel and Paprika Spiced Lamb Chops. If you’ve made it, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.
Fennel and Paprika Spiced Lamb Chops
Ingredients
- 8 good quality lamb loin chops
- 25 ml fennel seeds
- 7.5 ml sweet paprika
- 7.5 ml smoked paprika
- 10 ml sea salt flakes
- 15 ml olive oil
Instructions
- Toast the fennel seeds in a dry pan over medium heat for 3 minutes. Stir or shake the pan often so they do not burn. They are done when you can smell them.
- Use a mortar and pestle and coarsely grind the fennel
- Add the paprika, salt and olive oil and mix to a paste
- Place the lamb chops in a bowl and drizzle with the fennel and oil paste
- Use your hands to coat the chops well with the paste
- Preheat a frying pan over a medium heat
- Once the pan is very hot place cook the lamb for 3 minutes on each side (or barbecue the chops)
- Transfer to a plate and loosely cover with foil to rest for 5 minutes
- Serve the lamb chops with a crunchy green leaf and herb salad
It’s been a privilege to work with La Motte Wine Estate over the years and this Baked Sausages with Apple and Red Onion has been a popular recipe on the heinstirred since 2020.
And if you are craving some winter comfort, have a look at this Ostrich and Mushroom Stroganoff
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