Grilled Lamb Chops with Charred Fennel

Remove lamb chops from refrigerator and let them sit at room temperature for 20-30 minutes. This ensures more even cooking throughout the meat.

While the lamb rests, trim the fennel bulbs by cutting off the stalks and feathery fronds. Slice each bulb vertically through the core into halves or quarters, leaving the core intact to hold the pieces together.

Finely mince the garlic. Strip the rosemary and thyme leaves from their stems, then roughly chop them. Zest the lemon and then cut it into wedges for serving.

Pat the lamb chops dry with paper towels to remove excess moisture. Season both sides generously with salt and black pepper, pressing the seasoning into the meat.

In a small bowl, combine the minced garlic, chopped rosemary, thyme, lemon zest, and 2 tablespoons of olive oil. Rub this herb paste all over the lamb chops, coating each piece thoroughly.

Build a hot charcoal fire or preheat a gas grill to high heat (approximately 220-240°C). The coals should be glowing with a light ash coating.

Place the lamb chops on the grill over direct heat. Sear for 3-4 minutes without moving, until a deep char forms and the meat releases easily from the grates. Flip and repeat on the second side.

Move the chops to indirect heat (cooler zone) and continue grilling for 2-3 more minutes for medium-rare (63°C internal temperature). Use tongs to check doneness by touch — the meat should yield slightly when pressed but still feel firm. Rest the chops on a clean plate, loosely tented with foil, for 5 minutes.

Toss the fennel pieces with 2 tablespoons olive oil and a pinch of salt. Place them cut-side down directly on the grill grates over the hot coals.

Char the fennel for 5-6 minutes without disturbing, until the cut surface is deeply caramelized and charred at the edges. Flip and char the other side for 3-4 minutes until the core is tender when pierced with a knife. Transfer to a serving dish.

Arrange the rested lamb chops alongside the charred fennel on a rustic wooden board. Squeeze fresh lemon juice over the chops and fennel. Serve immediately with lemon wedges on the side.