American Lamb Chops with Fennel Slaw & Spiced Yogurt

For the Fennel Slaw: Trim a sliver off each end of the halved shallots and quartered fennel. One by one, place flat side of each down on a mandolin; shave shallots and fennel almost paper thin. Place all in a large mixing bowl. Stir in mint, lemon juice, oil, fennel fronds and chives; season with a generous pinch of salt to taste. Refrigerate slaw 30 minutes or up to 2 hours before serving. 

For the Spiced Yogurt: In a mixing bowl, add garlic, lemon juice, yogurt, oil, fennel, turmeric and coriander; whisk together until smooth. Season with a pinch of salt to taste. Refrigerate until ready to serve. 

For the Lamb Chops: Let American Lamb loin chops sit at room temperature for about 30 minutes. Pat dry; season well with a generous amount of salt and freshly cracked black pepper. 

Heat a large cast-iron skillet over medium heat. Once hot, add enough oil to just coat the bottom of the skillet. Once oil is hot, place half the chops in the skillet; sear for about 3 minutes until crisp and deeply browned on one side. Flip chops over; continue to cook another 3 minutes longer for medium, or until your desired doneness (thicker chops will take a few minutes longer). 

Transfer chops to a plate; cover loosely with foil while you cook the remaining lamb chops. 

To serve: Spoon Spiced Yogurt onto a large serving platter. Place lamb chops on the yogurt; top with Fennel Slaw.