Lamb Chops and Early Spring Salad

• 2 small racks of lamb, cut into chops
• Salt and freshly ground black pepper
• 1 large garlic clove, cracked out of its skin
• 1 fennel bulb, quartered, cored, and thinly sliced
• 1 cup fresh flat-leaf parsley leaves (a few big handfuls), coarsely chopped
• 1/2 cup fresh mint leaves (a couple of handfuls)
• 6 radishes, thinly sliced
• 6 scallions, chopped
• 4 celery ribs from the heart with leafy greens, chopped
• 1 romaine lettuce heart, shredded
• 1 head of radicchio, shredded
• 1/3 pound ricotta salata cheese, crumbled
• Zest and juice of 2 lemons
• Extra-virgin olive oil (EVOO), for generous drizzling
• Crusty bread, to pass at the table

1. Preheat the broiler to high.
2. Arrange the chops on a slotted broiler pan and season with salt and pepper on both sides.
3. Rub a large salad bowl with the cracked garlic.
4. Toss in the fennel, parsley, mint, radishes, scallions, celery, lettuce, and radicchio.
5. Sprinkle the cheese over the top, then dress with the lemon zest and juice and a generous drizzle of EVOO.
6. Season the salad with salt and pepper to taste.
7. Broil the lamb chops for 2 minutes on each side for rare, up to 4 minutes on each side for well done.
8. Serve the chops alongside piles of salad and pass the crusty bread.

lamb, salt, garlic, fennel bulb, parsley, mint, radishes, scallions, celery, romaine lettuce heart, radicchio, ricotta salata cheese, lemons, extravirgin olive oil, crusty bread

Taken from www.epicurious.com/recipes/food/views/lamb-chops-and-early-spring-salad-374374 (may not work)