Spiced Lamb Chops with Fennel and Cucumber

Makes 4 servings

1 tablespoon fennel seed

1 1⁄2 pounds lamb loin chops, about 1-inch thick, or individual rib chops (unfrenched)

Kosher salt and coarsely ground black pepper

1 tbsp canola oil

1 small fennel bulb, thinly sliced

1⁄2 hothouse or 1 Persian

cucumber, thinly sliced

1 small shallot, thinly sliced into rings

2 lemons

1⁄2 cup picked dill or mint leaves

Cooked couscous, rice, farro or barley, for serving (optional)

Total time: 30 minutes

1. Using a knife, mortar and pestle or spice grinder, finely chop or coarsely grind fennel seed. (Just grind it enough to break down the whole seeds; you’re not looking for a powder.)

2. Season lamb with salt, pepper and fennel seed.

3. Heat oil in a large skillet over medium-high heat. Place lamb fat-side-down in the skillet and cook until it’s a good golden brown, about two minutes. (This also renders some of the fat, which you’ll sear the meat in.) Using tongs, turn the lamb and cook until it’s nicely browned on each side, one to two minutes per side, which will give you medium-rare meat. Transfer lamb to a cutting board to rest for at least five minutes.

4. Meanwhile, toss sliced fennel bulb, cucumber and shallot in a medium bowl. Zest and juice 1 lemon and add to the fennel. Season with salt and pepper.

5. Serve lamb chops whole on a large serving platter, or slice lamb away from the bone or rib about 1/4-inch thick, then transfer to a large serving platter or divide among plates. Cut remaining lemon in half and squeeze over lamb. Scatter with dill or mint and serve alongside fennel salad and cooked grains, if you like.