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1
Preheat the broiler to high.
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2
Place the rack about 6 inches from the heat.
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3
Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the EVOO, twice around the pan.
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4
Quarter the potato lengthwise, then thinly slice it across into small, thin bite-size pieces.
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5
Add the potatoes to the hot skillet and spread them out in an even layer across the pan.
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6
Season the potatoes with salt, pepper, and thyme.
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7
Resist the temptation to shake or stir the pan for a few minutes, until the potatoes start to brown up.
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8
Once they are a little brown on the first side, turn them and continue to cook them until they are evenly golden and cooked through, about 8 to 10 minutes.
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9
Turn the heat down a little if the potatoes start browning faster than they are cooking through.
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10
While the potatoes are working, preheat a second skillet over medium-high heat with the remaining 2 tablespoons of EVOO.
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11
Add the sliced fennel, onions, garlic, red pepper flakes, salt, and pepper.
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12
Cook until both the onions and the fennel are tender, about 4 to 5 minutes, stirring frequently.
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13
Add the chicken stock and bring up to a bubble, then simmer for 3 minutes or until there is very little liquid left in the pan, less than 1/2 cup.
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14
Arrange the chops on a broiler pan.
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15
Season both sides of the lamb chops with salt and pepper and broil them for 4 minutes on each side for medium rare.
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16
Add the balsamic vinegar and olives to the skillet with the fennel, tossing to combine them.
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17
Turn the heat down to low while the chops finish broiling.
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18
Once the chops are ready to come out of the broiler, add the mint and basil to the fennel, add the cooked browned-up potatoes, and toss to combine.
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19
Serve the chops alongside the fennel and potatoes and garnish with the fennel fronds.
