Spiced Lamb Chops With Fennel and Cucumber

Name: Spiced Lamb Chops With Fennel and Cucumber
Ingredients: 1 tablespoon fennel seed; 1 1/2 pounds lamb loin chops , about 1-inch thick, or individual rib chops (unfrenched); Kosher salt and coarsely ground black pepper; 1 tablespoon canola oil; 1 small fennel bulb, thinly sliced; 1/2 hothouse or 1 Persian cucumber , thinly sliced; 1 small shallot , thinly sliced into rings; 2 lemons; 1/2 cup picked dill or mint leaves; Cooked couscous , rice, farro or barley, for serving (optional)

Spiced Lamb Chops With Fennel and Cucumber was pinched from <a href="https://cooking.nytimes.com/recipes/1019651-spiced-lamb-chops-with-fennel-and-cucumber" target="_blank" rel="noopener">cooking.nytimes.com.</a>

INGREDIENTS

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1 tablespoon fennel seed

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1 1/2 pounds lamb loin chops , about 1-inch thick, or individual rib chops (unfrenched)

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Kosher salt and coarsely ground black pepper

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1 tablespoon canola oil

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1 small fennel bulb, thinly sliced

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1/2 hothouse or 1 Persian cucumber , thinly sliced

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1 small shallot , thinly sliced into rings

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2 lemons

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1/2 cup picked dill or mint leaves

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Cooked couscous , rice, farro or barley, for serving (optional)

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