- 2 large fennel bulbs, fronds removed and reserved
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon fine sea salt, divided
- 1/2 teaspoon ground black pepper, divided
- 2 tablespoons chopped fresh marjoram or oregano
- 1 tablespoon chopped fresh dill
- 2 (8-rib, 1 pound each) frenched and trimmed racks of lamb
Wrap bone ends of lamb with foil to prevent burning on the grill. Brush lamb with 2 teaspoons of the oil and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Transfer lamb and fennel quarters to the grill and cook, covered, 16 to 20 minutes, turning once, until a thermometer inserted into the thickest part of the chop reads 145°F for medium or until cooked to your desired doneness. The fennel is done when it is charred and tender. Cover lamb loosely with foil and set aside to rest.
Meanwhile, place fennel in a food processor or blender with remaining 1 tablespoon oil, 1/4 teaspoon salt, 1 tablespoon chopped reserved fennel fronds, marjoram and dill, and pulse until finely chopped. Slice lamb into chops and serve with fennel mixture.
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