Lamb scallopini with tapenade and fennel

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.