SPICED LAMB CHOPS WITH FENNEL AND CUCUMBER

Serves: 4

Total time: 30 minutes

INGREDIENTS

1 tbsp fennel seed

700g lamb loin chops, about 2cm thick

Kosher salt* and coarsely ground black pepper

1 tbsp canola oil

1 small fennel bulb, thinly sliced ½ cucumber, thinly sliced

1 small shallot, thinly sliced into rings 2 lemons

75g dill or mint leaves Cooked couscous, rice, farro or barley, for serving (optional)

METHOD

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

2. Season the lamb with salt, pepper and the ground fennel seed. 3. Heat the oil in a large skillet over a medium-high heat. Place the lamb fat-side-down in the skillet and cook until it’s a good golden brown, about 2 minutes. (This also renders some of the fat, which you’ll sear the meat in.) Using tongs, turn the lamb and cook it until it’s nicely browned on each side (1 to 2 minutes per side will give you medium-rare meat). Transfer the lamb to a cutting board to rest for at least 5 minutes.

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

5. Serve the lamb chops whole on a large serving platter. Cut the remaining lemon in half and squeeze over lamb. Scatter with dill or mint and serve alongside the fennel salad and the couscous, rice, farro or barley, if you like.