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1
Thinly slice the fennel stalks.
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2
Finely chop enough of the fronds to make 3 tablespoons.
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3
In a shallow dish, combine the stalks, wine, garlic, lemon zest and red pepper.
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4
Add the lamb chops and turn to coat.
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5
Let stand at room temperature for 1 hour, turning the chops once halfway through.
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6
Pat the lamb chops dry.
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7
Strain 1/2 cup of the marinade and reserve.
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8
In a very large skillet, heat 2 tablespoons of oil.
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9
Season the chops with salt and pepper, add them to the skillet and cook over moderately high heat until browned, 4 minutes.
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10
Turn the chops, reduce the heat to moderate and cook until medium-rare, 4 minutes; transfer to a plate and let rest.
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11
Pour off the fat in the skillet.
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12
Add the reserved 1/2 cup of marinade and boil over high heat, scraping up the browned bits from the bottom of the skillet, until reduced by half, about 2 minutes.
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13
Add the chicken stock and boil until reduced to 1/4 cup, about 4 minutes.
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14
Reduce the heat to low and stir in the creme fraiche.
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15
Remove the skillet from the heat.
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16
Add 1 tablespoon of the chopped fennel fronds and season with salt.
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17
In a bowl, toss the sliced fennel bulb with the lemon juice, and the remaining 2 tablespoons each of the oil and fronds.
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18
Season with salt and pepper.
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19
Transfer the salad to plates and top with the chops.
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20
Spoon the sauce over the chops and serve.
