Grilled Lamb with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This grilled lamb with fennel is one of my favorite weeknight dinners because it comes together in under an hour without fussing around. The fennel is wonderful here, adding a subtle sweetness and licorice notes that complement the richness of the lamb beautifully. Plus, fennel is packed with fiber and antioxidants, so you're getting something genuinely good for you. The marinade of garlic, lemon, and fresh thyme keeps everything tender and flavorful, and honestly, most of the work is just letting time do its thing while you relax. It's elegant enough for company but simple enough for a regular Tuesday night.
Ella x
Ingredients
- 8lamb chops(1.5 inches thick, about 2 lbs total)
- 2fennel bulbs(halved lengthwise)
- 5 tablespoonsolive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1½ teaspoonsfennel seeds(crushed)
- 2 tablespoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonhoney
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
In a small bowl, whisk together 3 tablespoons of olive oil, minced garlic, lemon juice, crushed fennel seeds, fresh thyme, salt, pepper, and lemon zest to create the marinade.
Tip: Crush the fennel seeds with the back of a spoon just before adding to release their essential oils.
- 2
Pat the lamb chops dry with paper towels and place them in a shallow dish. Pour the marinade over the chops, turning to coat both sides evenly. Cover and refrigerate for at least 15 minutes while you prepare the fennel.
Tip: If you have extra time, marinate for up to 2 hours for deeper flavor development.
- 3
Preheat your grill to medium-high heat, about 450°F. Brush the grill grates with oil to prevent sticking.
Tip: A hot grill creates beautiful caramelization on the lamb and fennel.
- 4
Toss the fennel halves with the remaining 2 tablespoons of olive oil, salt, and pepper. Place them cut-side down on the grill and cook for 5-6 minutes until charred and softened.
Tip: You can cover the grill with foil to cook the fennel more gently if it's browning too quickly.
- 5
Move the fennel to the indirect heat zone (cooler side) of the grill and brush both sides with a light coating of honey. Continue cooking for another 3-4 minutes until caramelized.
Tip: The honey creates a sweet glaze that complements the lamb beautifully.
- 6
Place the marinated lamb chops on the hottest part of the grill, directly over the flames. Grill for 3-4 minutes per side for medium-rare doneness, depending on thickness.
Tip: Avoid moving the chops too often; let them develop a golden crust before flipping.
- 7
Transfer the lamb chops to a clean plate and let them rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat.
Tip: Resting is essential for tender, juicy lamb.
- 8
Arrange the grilled lamb chops and caramelized fennel on a serving platter. Drizzle any remaining pan juices over the top and serve immediately with crusty bread or roasted potatoes.
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