Double Cut Lamb Chops, Israeli Cous Cous and Sauteed Fennel(M)
Season Lamb with Cracked Black Pepper, Kosher Salt and Fresh Garlic, sear
Prepare Cous Cous with Vegetable Stock
Sautee Fennel until soft and slightly brown.
Finish Lamb in very hot oven.
Sauce with Red wine reduction with mushrooms and shallots
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