Fennel Slaw with Lamb Chops

Adapted from


  • 1 large Fennel Bulb, cored and quartered
  • 2 Shallots, halved
  • 1 1/2 Lemons, juiced
  • 1/4 cup Olive Oil
  • 2 tbsp Fennel Fronds
  • 2 Tbsp Chives, chopped
  • 2 sprigs Mint Leaves, torn
  • Salt to taste

Lamb Chops

  • 8 Lamb Loin Chops
  • Black Pepper
  • Vegetable Oil
  • Plain Yogurt to serve


  1. 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 (or do your best with a knife, and it’ll turn out just as well!). Place them both in a large mixing bowl.

  2. Stir in the lemon juice, olive oil, fennel fronds, chives, and mint. Season with a generous pinch of salt to taste.

  3. Let the slaw marinate in the fridge for 30 minutes or up to 2 hours before serving.

  4. Let the lamb chops sit at room temp about 30 min. Pat dry and season well with generous salt and pepper.

  5. Heat a large cast-iron skillet over medium heat. Once hot, add a smidge of oil, and once the oil is hot, place half the lamb chops in the pan & sear about 3 minutes until crisp and deeply browned on one side. Flip and cook another 3 min longer for medium. Transfer them to a plate and cover loosely with foil while you cook the remaining lamb chops. Spoon the yogurt onto a large serving platter. Place the lamb chops onto the yogurt, with the fennel slaw over top.