Cumin Garlic Lamb with White Beans and Caramelized Fennel

Cumin Garlic Lamb with White Beans and Caramelized Fennel
Paired with Reserve Red Blend 

Serves 2
  • 2-4 lamb rib chops, brought to room temp 
  • 1 teaspoon Diamond Kosher salt 
  • ¼ teaspoon freshly ground black pepper 
  • ½ teaspoon cumin seeds, crushed 
  • 2 cloves garlic, minced 
  • Pinch red pepper flake 
  • Olive oil 
  • 3 cups large white beans such as corona beans ( approximately 30 ounces) 
  • Zest of one lemon 
  • 1 tablespoon unsalted butter 
  • 1 fennel bulb, trimmed and sliced into 6 thin wedges, lengthwise 
  • Fresh cilantro or mint sprigs for topping 
  • 2 wedges of lemon, optional 
  1. In a small mixing bowl, create a rub by combining salt, black pepper, crushed cumin, garlic, red pepper flake and 1 tablespoon olive oil. Slather the lamb chops in the rub.  Set aside. 
  2. In a medium saucepan, warm your white beans. Season with lemon zest and salt to taste, and toss with 2 tablespoons olive oil just before plating. 
  3. While beans are warming, place a large cast iron pan on the stovetop over medium-high heat. When the pan is nice and hot. Sear the seasoned lamb chops on all sides. Chops will be medium rare when internal temp reads 130-135 with a meat thermometer. Set lamb chops aside to rest.  
  4. Wipe your cast iron pan, and return it to the stovetop over medium-high heat. Add 1 tablespoon olive oil and butter, place fennel wedges to the pan – season with a pinch of salt. Let fennel caramelize 3-5 minutes per side until golden brown.  
  5. Scoop warm beans into 2 shallow bowls, top with fennel and 1-2 lamb chops. Finish with fresh herbs, flake salt, black pepper and a squeeze of fresh lemon juice, if desired. 
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