Photo of Lamb scallopini with tapenade and fennel by WW

Lamb scallopini with tapenade and fennel

Total Time
25 min
10 min
15 min
The assertive flavors of tapenade—a thick paste of capers, anchovies, olives, olive oil, lemon juice and seasonings—and the fennel complement lamb perfectly. Opt for thin scallopini cuts, which take only minutes to cook; this gorgeous entrée is ready in just 25 minutes. Coating the lamb with flour helps create a lovely crust on the meat. Fresh fennel has a sweet, delicate flavor. When selecting fennel, choose fairly large, squat bulbs with a pearly sheen and no sign of splitting, drying, or browning. If the stalks are attached to the bulb, the fronds should be green and fluffy. Be sure to save those delicate fennel leaves, chop them, and add them to salads, soups, and pasta dishes for a hint of anise flavor.


Prepared olive tapenade

4 tsp

Lean lamb scaloppini

16 oz, four 4 oz pieces

All-purpose flour

1 Tbsp

Uncooked fennel bulb

2 medium, thinly sliced

Chicken broth

1 cup(s)

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


1 item(s), large, quartered


  1. Spread 1 teaspoon of tapenade on each scallopini. Fold in half to enclose tapenade. Coat scallopini lightly with flour.
  2. Spray a large, nonstick skillet with olive oil cooking spray. Heat on high. Sauté scallopini until brown on both sides and firm. Remove and keep warm.
  3. Add fennel and broth to skillet and cook until soft, about 10 minutes. Season with salt and pepper.
  4. Set a scallopini on each of 4 plates, top each with 2/3 cup fennel sauce and garnish with a lemon wedge.