These herbed and flavorful lamb chops are the perfect addition to your winter dinner table. Along with the tender lemony fennel, they make a meal worth wading out into the snow to cook. Stay warm and happy grilling!
Grilled Lamb Chops with Spice Rub and Grilled Fennel (by Mike Vrobel via Three Many Cooks)
- 8 lamb loin chops
- 2 tsp kosher salt (about 1/2 tsp per two chops)
- 1 tbsp whole coriander seed
- 1 tbsp lemon zest (the zest of 1/2 a lemon)
- 1 tbsp fennel fronds, minced
- 2 tsp minced fresh rosemary
- 2 tsp whole peppercorns
- 2 bulbs fennel
- 2 tsp kosher salt
- 1/2 tsp fresh ground pepper
- olive oil
- Juice of 1 lemon (use the lemon from the zest above)
- 2 hours before cooking, trim any excess fat from the lamb, then sprinkle evenly with the salt.
- Grind all the spice rub ingredients until they are coarsely ground. Sprinkle the rub over the lamb chops, and press it into the chops to help it stick.
- Let the lamb rest at room temperature until it is time to cook. (You can season the chops up to 24 hours ahead of time. If you do, refrigerate them, then remove from the refrigerator two hours before cooking.)
- Trim the fronds from the fennel, then trim the root end down to the base of the bulb. Stand the bulb on the trimmed root end, and cut into 1/2 inch thick slices.
- Sprinkle evenly with the salt and pepper, then cover with a thin coat of olive oil.
- Prepare your grill for cooking in two zones, one on medium-high heat and the other on medium heat. On a charcoal grill, approximate this as best as you can. On a gas grill, preheat on high for 15 minutes. (Be careful not to exceed your grill’s maximum recommended temperature!)
- Clean the cooking grates with a grill brush or cloth, and coat the grates with cooking oil.
- Turn half the burners down to medium-high, and the other half to medium.
- Put the lamb chops on the medium-high part of the grill, and the fennel on the medium part of the grill. Grill for 6 minutes. Optional: rotate the chops and fennel 90 degrees after 3 minutes to produce crosshatched grill marks.
- Flip the chops and fennel, and cook for another 4-6 minutes, until well browned on the second side. The chops are done when their internal temperature is 120°F in their thickest part. (That’s for medium-rare. Cook to 115°F for rare, 130°F for medium). The fennel is done when it is tender and well browned.
- Remove from the grill, toss the fennel with the lemon juice, then let the lamb rest for 10 minutes before serving. Enjoy!