Equipment
* optional
Ingredients
Lamb
- 4 lamb loin chops, trimmed of excess fat
- 4 g fennel seeds
- 2 g black peppercorns
- 4 g kosher salt
- 15 ml olive oil
Salad
- 150 g fennel bulb, core removed, fronds reserved for garnish
- 150 g cucumber, halved and seeds scraped
- 30 g shallot, peeled
- 10 g fresh mint, leaves torn
- 10 g fresh parsley, roughly chopped
- 20 ml lemon juice, freshly squeezed
- 30 ml extra virgin olive oil
- 2 g kosher salt
Nutrition (per serving)
Method
Place the fennel seeds and black peppercorns in a mortar and pestle. Crush them until coarsely ground. Alternatively, pulse briefly in a spice grinder.
Pat the lamb loin chops completely dry with a paper towel. Rub the meat with the olive oil, then coat evenly with the crushed fennel and pepper mixture along with the kosher salt. Press the spices gently so they adhere to the meat.
Using a mandoline slicer or a very sharp knife, thinly shave the fennel bulb, cucumber, and shallot. Transfer all the sliced vegetables to a mixing bowl.
Add the fresh mint, parsley, lemon juice, extra virgin olive oil, and kosher salt to the mixing bowl with the vegetables. Toss thoroughly to combine, ensuring everything is well coated in the dressing. Set aside.
Heat a cast iron skillet over medium-high heat until very hot. Place the lamb chops in the skillet and sear for 3 to 4 minutes per side until deeply golden brown and a crust forms. The internal temperature should register 54°C (130°F) for a perfect medium-rare.
Remove the lamb chops from the skillet, transfer them to a cutting board, and let them rest undisturbed for 5 minutes. This allows the meat fibers to relax and the juices to redistribute.
Serve the rested lamb chops alongside a generous pile of the dressed cucumber and fennel salad. Garnish with any reserved fennel fronds.
Chef's Notes
- Toasting the fennel seeds in a dry pan for 60 seconds before crushing them will dramatically amplify their aromatic oils and bring out a sweeter, nuttier flavor profile.
- Using a mandoline slicer for the salad ingredients is crucial. When shaved paper-thin, the sturdy fennel and cucumber absorb the lemon vinaigrette instantly and provide a delicate, refined crunch rather than a chunky, fibrous bite.
- Always dry your meat thoroughly with paper towels before seasoning. Surface moisture is the enemy of a good sear, as it will cause the meat to steam instead of developing a beautiful Maillard reaction crust.
- If you want to handle cross-contamination perfectly, use one designated hand to rub the spices onto the raw lamb, keeping your other hand clean to adjust the heat or grab equipment.
Storage
Refrigerator: 3 days — Store lamb and salad in separate airtight containers. The salad will lose its crunch after the first day.
Freezer: 1 month — Raw or cooked lamb chops can be frozen. Do not freeze the salad.
Reheating: Reheat lamb gently in a pan over medium-low heat until just warmed through. Do not reheat the salad.
