seared lamb chops with a crisp fennel slaw & tangy spiced yogurt sauce
1 fennel bulb, quartered
2 shallots, halved
1 ½ lemons, juiced
¼ cup extra virgin olive oil
2 tbsp fennel fronds
2 tbsp chopped chives
2 sprigs mint leaves, torn
8 oz greek yogurt
1 tbsp extra virgin olive oil
½ lemon, juiced
2 garlic cloves, minced
¾ tsp ground fennel
½ tsp ground turmeric
½ tsp ground coriander
8 American lamb loin chops
freshly cracked black pepper
Trim a sliver off each end of the quartered fennel and the halved shallots. One by one, place the flat side of each down onto a mandolin. Use the mandolin to shave the fennel and shallots almost paper thin. Place them both in a large mixing bowl.
Stir in the lemon juice, olive oil, fennel fronds, chives, and mint. Season with a generous pinch of salt to taste.
Let the slaw marinate in the fridge for 30 minutes or up to 2 hours before serving.
Whisk the greek yogurt, olive oil, lemon juice, garlic, and spices together in a mixing bowl until smooth. Season with a pinch of salt to taste.
Set aside in the fridge until ready to serve.
Let the lamb chops sit at room temperature for about 30 minutes. Pat them dry and season them well with a generous amount of salt and freshly cracked black pepper.
Heat a large cast-iron skillet over medium heat. Once hot, add enough oil to just coat the bottom of the skillet. Once the oil is hot, place half of the lamb chops in the skillet. Sear them for about 3 minutes until crisp and deeply browned on one side. Flip the chops over and continue to cook another 3 minutes longer for medium, or until your desired doneness (thicker chops will take a few minutes longer).
Transfer them to a plate and cover loosely with foil while you cook the remaining lamb chops.
Spoon the spiced yogurt onto a large serving platter. Place the lamb chops onto the yogurt, with the fennel slaw over top.