2 round-bone lamb chops or sirloin chops
1 red or yellow onion
1 head fennel
Salt and pepper
2 tablespoons olive oil
1 -2 teaspoon Persian Lime Curry Rub*
½ cup parsley or cilantro leaves for garnish
Preheat the oven to 350ºF
Season the lamb with ½ teaspoon salt and let it come to room temperature.
Peel and slice the onion. Trim and slice the fennel into thin wedges. Place them in a small cast-iron baking dish. Season with ½ teaspoon salt and a few grindings of fresh black pepper. Toss well. Place in the oven for about 30 minutes, until the onions start to wilt and give up a little of their juices.
Season the lamb generously with the spice rub. Remove the pan from the oven and toss the onions and fennel. Place the lamb chops on top and return to the oven for an hour. Halfway through take it out of the oven and flip the lamb chops.
When the lamb is tender and the onions and fennel are nicely caramelized, remove from the oven and sprinkle with the parsley or coriander. Serve with basmati rice.
*I get this from Oaktown Spice Shop. You could also use a curry powder, Garam Masala or Ras el-hanout