GRILLED LAMB CHOPS WITH SPICE RUB AND GRILLED FENNEL
Medium – high
8 Lamb Loin chops
2 teaspoon kosher salt (about 1/2 teaspoon per two chops)
SPICE RUB INGREDIENTS:
1 tablespoon whole coriander seed
1 tablespoon lemon zest (the zest of 1/2 a lemon)
1 tablespoon fennel fronds, minced
2 teaspoon minced fresh rosemary
2 teaspoon whole peppercorns
2 bulbs fennel
2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
Juice of 1 lemon (use the lemon from the zest above)
Mortar and Pestle
Trim any excess fat from the lamb, and then evenly sprinkle 2 teaspoons of kosher salt. (Around ½ teaspoon per 2 chops)
Grind all the spice rub ingredients using a mortar and pestle 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 seasoning ahead of time, refrigerate them, then remove from the refrigerator two hours before cooking.)
Trim the fronds from the fennel, and then trim the root end down to the base of the bulb. Stand the bulb on the trimmed root end, and cut into 1cm thick slices.
Sprinkle evenly with 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 lamb chops on medium-high part of the grill, and the fennel on the medium part of the grill. Grill for 6 minutes.
Turn the chops and fennel, and cook for another 4-6 minutes, until well browned on the second side. For chops medium rare the internal temperature should be 49˚C in their thickest part. The fennel is cooked when it is tender and well browned.
Remove chops from the grill and toss the fennel with the lemon juice letting the lamb rest for 10 minutes before serving.
Depending on your preferred tenderness, internal temperature should be 46˚C for rare, 54°C for medium and 59˚C for well done.