Lamb Chops With Fennel Relish

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3 tablespoons extra-virgin olive oil

Four 1-inch-thick lamb loin chops (about 6 ounces each)

Salt and freshly ground pepper

1 small fennel bulb, cored and cut into 1/2-inch dice

1 garlic clove, minced

1 shallot, finely chopped

2 anchovy fillets, rinsed and minced

2 tablespoons finely chopped parsley

1 tablespoon chopped Calamata olives

1 tablespoon drained small capers

1/4 teaspoon crushed red pepper

1 teaspoon sherry vinegar

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