Heat a large non-stick frying pan over high heat. Brush the lamb chops with olive oil and cook for two to three minutes each side for medium or until cooked to your liking. Set aside and keep warm.
To make the vinaigrette: In a mason jar, shake the lemon juice, zest, olive oil, fennel seeds, chilies and dill together and season well with salt and pepper. Toss the fennel, spinach, radish and celery together in a large bowl with desired amount of vinaigrette. Season well and serve with lamb chops.