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Marsala Lamb with Fennel

An Olive Oil Recipe

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Prep Information

Prep Time

5 minutes

Cook Time

30 minutes


4 people


  • 4 lamb chops
  • Flour for dusting
  • Arbequina, California Garlic, or Fennel Olive Oil
  • 1 galic clove, finely chopped
  • 1 fennel bulb and its fronds, cut into small chunks
  • 1 glass of dry Marsala
  • Salt and freshly ground black pepper


  • Dust the lamb chops with flour, shaking off excess
  • Heat a little of the Arbequina, California Garlic, or Fennel Olive Oil in a large frying pan and fry the chops on both sides until brown. Remove from pan and set aside.
  • Add the garlic and fennel to the pan and fry for a few minutes, stirring.
  • Add the Marsala and some salt and pepper to taste, then return the chops to the pan.
  • Cook gently for 15 minutes and then serve.
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