Recipe: Grilled Lamb Chops with Fennel Salad, Mint and Yogurt
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.
Grilled Lamb Chops with Fennel Salad, Mint and Yogurt
Juice and zest of 1 lemon
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1 fennel bulb, halved and very thinly sliced, fronds reserved
1 1/4 teaspoons flaky sea salt, plus more for garnish
1 teaspoon ground pepper, divided
1/2 teaspoon ground fennel seed
1 rack (8 ribs) lamb, trimmed and separated into 4 (2-rib) sections
1 cup Greek yogurt
2 tablespoons fresh mint leaves, sliced if large
2 tablespoons chopped fresh flat-leaf parsley
In a large bowl, whisk together lemon zest and juice, oil, fine sea salt and 1/4 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.