A crisp, lemony fennel salad is an excellent contrast to juicy lamb chops and creamy Greek yogurt. If you’re lucky enough to have leftovers, you’ll be able to make a sandwich for the next day.
Special Diets:
Ingredients
Method
In a large bowl, whisk together lemon zest and juice, oil, fine sea salt and ¼ teaspoon of the pepper. Add sliced fennel bulb, toss and set aside.
Prepare a grill or grill pan for medium-heat cooking.
Combine flaky sea salt, remaining 3/4 teaspoon pepper and fennel seed and sprinkle mixture over all sides of lamb. Grill lamb until well browned on all sides and cooked to desired doneness, 16 to 20 minutes for medium, turning occasionally and moving chops to a cooler spot on the grill if they flare up or brown too quickly. Place chops on a cutting board and let rest 5 minutes.
Spread yogurt around edges of a serving platter. Toss fennel salad and mound in center.
Slice ribs between the bones and lay over salad. Chop a small handful of reserved fennel fronds and sprinkle them over the platter along with mint and parsley.