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Fennel tagine (Tajine besbes)

with thyme lamb chops


Total: 40 min


10 min


30 min


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


  • 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.