Grilled Spiced Lamb Chops With Vegetable Ragout

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1 teaspoon fennel seeds

1 teaspoon coriander seeds

1/2 teaspoon cumin seeds

2 teaspoons minced rosemary

8 lamb rib chops (2 pounds), bones frenched (have your butcher do this)


1 pint cherry tomatoes

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 garlic cloves, thinly sliced

2 bay leaves

3 thyme sprigs

2 tablespoons balsamic vinegar

1 small shallot, thinly sliced

1 1/2 cups shelled fresh peas (1 1/2 pounds in the pod)

1 cup shelled fava beans (1 pound in the pod)

6 ounces chanterelles, trimmed, caps quartered if large

3 tablespoons unsalted butter

1/2 cup red pearl onions, peeled and halved lengthwise

2 cups chicken stock

1 tablespoon chopped mint

1 1/2 teaspoons chopped tarragon

1 1/2 teaspoons chopped marjoram

Freshly ground pepper

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