Spice-Rubbed High-Heat Lamb Chops with Charred Fennel–Radicchio, Crispy Cannellini, and Hot Pomegranate–Anchovy Butter by Yael Mizrahi | inspochef | inspochef

Ingredients

• 8 pieces Lamb shoulder chops (or lamb leg steaks), 2–3 cm thick
• 4 tbsp Extra-virgin olive oil
• 2 1/2 tsp Kosher salt
• 1 1/2 tsp Freshly ground black pepper
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 2 tsp Sweet paprika
• 1 1/2 tsp Aleppo pepper (or mild chili flakes)
• 1/2 tsp Ground cinnamon
• 1/2 tsp Ground allspice
• 5 cloves Garlic
• 1 piece Lemon
• 2 pieces Fennel bulbs
• 2 small heads Radicchio
• 2 cups Cooked cannellini beans
• 2 tbsp Capers
• 6 fillets Anchovy fillets
• 6 tbsp Unsalted butter
• 2 1/2 tbsp Pomegranate molasses
• 1 tbsp White wine vinegar (or red wine vinegar)
• 1 sprig Fresh rosemary
• 1 cup Fresh parsley
• 1/2 cup Fresh mint
• 1/3 cup Toasted pine nuts (or toasted almonds)
• 1 Lemon zest
• a few Fennel fronds