Wine-Marinated Lamb Chops With Fennel Salad

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2 large fennel bulbs—fronds and stalks reserved, bulbs quartered, cored and thinly sliced on a mandoline

One 750-milliliter bottle dry white wine

2 garlic cloves, thinly sliced

Zest of 1 lemon, peeled in strips, plus 2 tablespoons fresh lemon juice

1/4 teaspoon crushed red pepper

8 loin lamb chops

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

1/2 cup chicken stock or low-sodium broth

1 tablespoon crème fraîche

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