Marinated lamb chops with shaved fennel salad with lemon/caper dressing

A delicious spring dish in which the meat becomes wonderfully tender thanks to the marinade; the longer you marinate the chops, the better the flavour. The fennel salad is an unusual side dish and makes it a tasty, fresh, light meal.

Preparation

1. Place the lamb in a ziplock bag or bowl; mix the rest of the ingredients and add them to the meat. Massage the marinade into the meat; close the bag or cover the bowl with plastic wrap (not aluminium foil) and refrigerate. Rub the marinade into the meat a few more times during the ‘resting’ period. Prepare at least 12 hours in advance.
2. About 20 minutes before you grill the meat, take it out of the refrigerator and let it come to room temperature.
3. About 5 minutes before grilling, place the pan on the heat source and preheat it, making sure it is very hot. Depending on how well-done you want the meat; at least 5 minutes on each side. Remove the chops from the heat and let them rest for a while.
4. While the meat is coming to room temperature, you can also prepare the salad.
5. For the fennel salad, cut off the leaves and stems of the fennel and a thin slice from the bottom. Then halve the fennel and cut it lengthwise into very thin slices/shavings with a mandoline or a sharp knife. Wash the shavings and dry them well. Place them in a nice bowl or plate.
   Drizzle the olive oil, caper juice, lemon juice and finely chopped ingredients over it and finish with salt and pepper.
6. You can prepare the salad about 30 minutes in advance so that the flavours develop well. Leftovers can be stored airtight in the refrigerator for up to a week.