Despite all its ingredients, this lamb chops dish comes together in just minutes.
8 lamb chops
1 head fennel, thinly sliced
2 cups baby spinach
¼ cup radishes, finely sliced
2 stalks celery, trimmed and finely sliced
Juice of 2 lemon and zest
½ cup olive oil, plus more 2 tablespoons
1 teaspoon ground fennel seeds
1 teaspoon thinly sliced red chilies
½ cup roughly chopped dill sprigs
Salt and pepper
Heat a large non-stick frying pan over high heat. Brush the lamb chops with olive oil and cook for two to three minutes each side for medium or until cooked to your liking. Set aside and keep warm.
To make the vinaigrette: In a mason jar, shake the lemon juice, zest, olive oil, fennel seeds, chilies and dill together and season well with salt and pepper. Toss the fennel, spinach, radish and celery together in a large bowl with desired amount of vinaigrette. Season well and serve with lamb chops.