Lamb Scallopini with Tapenade and Fennel
POINTS: 4
INSTRUCTIONS
4 tsp prepared olive tapenade
16 oz lean lamb scallopini, four 4 oz pieces
1 Tbsp all-purpose flour
2 medium fennel bulb(s), thinly sliced
1 cup canned chicken broth
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 medium lemon(s), quartered


Spread 1 teaspoon of tapenade on each scallopini. Fold in half to enclose tapenade. Coat scallopini lightly with flour.
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.
Add fennel and broth to skillet and cook until soft, about 10 minutes. Season with salt and pepper.
Set a scallopini on each of 4 plates, top each with 2/3 cup fennel sauce and garnish with a lemon wedge.