Time: 30 minutes
Makes: 2 servings

Ingredients

2 small heads radicchio
4 lamb shoulder chops, 1/2-inch
thick(about 1-3/4 lb.)
Kosher(coarse)salt and freshly
ground pepper
2 small bulbs fennel(see tip)
1/4 cup peanut oil, plus additional
if needed
1 carrot, trimmed, cut into 2-inch
long julienned strips(1/2 cup)
1/4 cup chicken broth
1 tablespoon tarragon vinegar or
red wine vinegar
1/2 teaspoon dried tarragon

Instructions

1. Seperate redicchio leaves; cut away thick ends. Rinse and dry, then arrange on serving plates.
2. Trim fat and bone from lamb chops and cut meat into 2x1/2-inch strips(there should be about 3/4 cup). Sprinkle with kosher salt and pepper.
3. Snip feathery leaves fron fennel; reserve for garnish. Remove and discard stalks. Peel outer layers from bulbs and discard; cut bulbs through the core into thin wedges.
4. Heat 1 tablespoon oil in large skillet over medium-high heat. Add half the lamb and saute, stirring constantly, until brown on all sides but rare in center, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining lamb, adding oil if needed.
5. Reduce heat to low and add fennel wedges and carrot; saute 2 minutes. Stir in broth and cook covered. Just until vegetables are crisp-tender, about 3 minutes. Remove from heat.
6. Whisk remaining 3 tablespoons oil, the vinegar, tarragon, and salt and pepper to taste in small bowl until blended; add dressing and the lamb to skillet and toss to coat.
7. Spoon lamb mixture onto radicchio; drizzle pan liquid over salad. Garnish with reserved fennel leaves.

Tip.

Choose fat, round fennel bulbs that are white with a greenish cast; any hint of yellow is a sign of age.