Serves 2


6 x lamb chops – fat on


200ml olive oil

zest & juice 1 lemon

1 tsp salt

1 tsp black pepper

handful chopped oregano


1 heads fennel. Sliced on mandolin

(400ml very very iced water)

hanful chopped oregano and mint

100g pecans

50g icing sugar

serve with 200ml extra virgin olive oil

more chopped oregano and lemon


1. Mix the marinade ingredients. Add the lamb. Cover and leave for at least 2 hours

2. Bring up to room temp

3. Pecans – lay on a sheet of parchment – use a fine sieve and dust on icing sugar, then roast at 200c for 8mins. Cool

4. Salad – mandolin the fennel and put in the water

5. Griddle/grill the chops (removing excess marinade) for 3mins each side. Rest 3 mins

6. Drain the fennel, add herbs, oil, lemon zest n juice. And pecans

7. Serve chops on the fennel and spoon over the herby, lemony dressing