Lamb Chops With Asparagus

Beth Goike


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


★★★★★ 1 vote

25 Min
50 Min


  • LAMB

  • ·
    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
  • RICE

  • ·
    hot cooked rice

  • ·
    1 tablespoon cornstarch
  • ·
    2 tablespoons cold water

How to Make Lamb Chops With Asparagus


  1. 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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