Back This icon means that this recipe is a meat-based dish. Red and white meat, poultry, cold cuts The symbol on the icon means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all icons Fennel tagine (Tajine besbes) with thyme lamb chops 00:40 Total: 40 min 00:10 10 min 00:30 30 min Ingredients 2 servings − + 200 g Lamb cutlets 100 g Fennel 100 g Green peas 1 Tomatoes 1 Onions 1 garlic clove 0.5 Lemon 12 Green olive 2 strand Thyme 0.5 Saffron 22.5 mL Olive oil 2 pinch Salt 2 pinch Pepper Preparation Chop the onion, cut the fennel lengthwise into six, dice the tomato. Sweat the onion in a casserole with a little oil, add the crushed garlic, tomato, sliced lemon, saffron, salt and pepper. Cook for 5 minutes, while stirring. Add the fennel and peas, stir gently, cover and cook for 25 minutes, until the fennel is tender. Five minutes before the end of cooking, add the pitted olives. Meanwhile, in a dish, roll the chops in the thyme and a little oil. Set aside. At the last moment, barbecue or grill them for 4 minutes on each side. Season with salt. Serve the fennel tagine along with the thyme lamb chops. Recipe tips Fruits and vegetables: at least five a day. They are authentic allies for your health.