Lamb Chops With Asparagus

Beth Goike


Lamb chops are topped with a combination of leeks, fresh fennel and asparagus.

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25 Min


50 Min



2 (10-ounce) (1/2-inch thick) lamb blade chops
1 tablespoon land o lakes butter


1 1/2 cups thinly sliced fennel with tops (anise
1/2 cup orange juice
1 large (1 1/2 cups) leek, thinly sliced
1 tablespoon honey
1 teaspoon freshly grated orange zest
1/2 teaspoon worcestershire sauce
1 pound (about 24) fresh asparagus spears


hot cooked rice


1 tablespoon cornstarch
2 tablespoons cold water

Directions Step-By-Step

Cut asparagus spears into 2-inch pieces. Set aside.

Melt butter in 10-inch skillet until sizzling; add lamb chops. Cook over medium-high heat, turning once, until browned (4 to 5 minutes). Drain off fat.

Add all vegetable ingredients except asparagus to skillet. Continue cooking until mixture comes to a full boil (3 to 4 minutes). Reduce heat to low. Cover; cook 10 minutes. Add asparagus. Cover; continue cooking until chops are fork tender and asparagus is crisply tender (4 to 6 minutes). Place rice on serving platter; top with chops and vegetables. Keep warm.

Stir together cornstarch and water in small bowl; stir into skillet. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (1 to 2 minutes). Boil 1 minute. Pour over chops and vegetables.

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