SERVES 4
12 lamb chops (around 85g each)
Salt and freshly ground black pepper
190g dried apricots, cut into thin slices
(replace with fresh if ripe and fragrant)
1 shallot or small red onion, thinly sliced
60ml any vinegar except balsamic, or
freshly squeezed lemon juice
455g fennel
60ml chilli oil
½ bunch of parsley, stems removed
and leaves kept whole, to serve
10 sprigs of mint, stems removed and
leaves kept whole, to serveQSeason the lamb chops and allow to
come to room temperature.
QToss the apricots, shallot and
vinegar together in a bowl with a
generous pinch of salt and leave to
soak for a few minutes.
QCut the fennel in half from top to
bottom and then shave thinly, leaving
the core in place if it is tender or if
you want to hold the fennel petals
together. Add to the apricot mixture,
along with the chilli oil.
QPat the chops dry, season again,
and grill or sear over high heat to
medium-rare – this will be around
5-7 minutes per side. Allow the chops
to rest for 5-10 minutes after cooking,
then top with the fennel salad and
herbs to serve.COOK’S TIP
There is enough acidity in this salad to
prevent browning. If you want to prep
this in advance, cut the fennel and store
in acidulated water, drain and toss
with the rest of the ingredients.
SHAVED FENNEL SALAD
WITH LAMB CHOPS