Roasted Lamb Chops with Fennel and Star Anise

Place star anise and fennel seeds in a mortar. Grind with the pestle in slow, circular motions until finely crushed. The scent should bloom aromatically.

Mince the garlic on a wooden board until almost paste-like. Add to the mortar along with paprika, ground ginger, salt, and black pepper. Drizzle in 1 tablespoon olive oil. Work everything together until a fragrant paste forms.

Pat lamb chops dry with a clean cloth. Score the meat lightly with a knife, creating shallow cuts about 1cm deep to allow the rub to penetrate.

Rub the spice paste generously over all surfaces of each chop, pressing gently so it adheres. Place in a shallow dish, cover, and let rest at room temperature for 20 minutes while the oven heats.

Preheat oven to 200C. Trim fennel bulbs, reserving fronds for garnish. Cut each bulb into 1cm wedges, keeping the core intact so they hold their shape.

Peel potatoes and carrots. Cut into 2cm chunks. In a large roasting pan, toss vegetables with remaining olive oil, salt, and black pepper. Scatter butter pieces over the top. Lay rosemary and thyme sprigs among the vegetables.

Place pan in oven on center rack. Roast for 15 minutes until vegetables begin to soften and edges start to caramelize. Remove and set aside.

Nestle lamb chops into the vegetable bed, standing them upright so the bone faces up. The vegetables will surround and support the chops.

Return pan to oven. Roast 10-12 minutes, then flip each chop carefully using tongs. Continue roasting another 8-10 minutes until lamb reaches 63C internal for medium doneness. The exterior should show a golden crust with slight char at the edges.

Remove pan from oven. Squeeze fresh lemon juice over everything. Cover loosely with foil and let rest 5 minutes—this allows juices to settle.

Transfer lamb chops to a warm platter. Scatter roasted fennel and vegetables around them. Spoon pan juices over the top. Garnish with reserved fennel fronds. Serve immediately while the lamb is still yielding and warm.