- 1/2 cup pomegranate seeds
- 1/4 cup chopped black olives
- 1/4 cup crumbled feta
- 1/4 cup olive oil
- 2 tablespoons chopped fresh flat-leaf parsley
- salt
- pepper
- 8 lamb rib chops
- 2 tablespoons olive oil
- 2 teaspoons crushed fennel seeds
- Prepare grill or grill pan for medium-high heat. Mix pomegranate seeds, olives, feta, 1/4 cup oil and parsley in a bowl; season with salt and pepper. Rub lamb chops with remaining 2 tablespoons oil, then fennel; season with salt and pepper and grill to desired doneness. Serve with relish.