Lamb Chops With Asparagus
Lamb chops are topped with a combination of leeks, fresh fennel and asparagus.
25 min.prep time
50 min.total time
2 (10-ounce) (1/2-inch thick) lamb blade chops
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, cut into 2-inch pieces
Hot cooked rice
1 tablespoon cornstarch
2 tablespoons cold water
Melt butter in 10-inch skillet until sizzling; add lamb chops. Cook over medium-high heat, turning once, 4-5 minutes or until browned. Drain off fat.
Add all vegetable ingredients except asparagus to skillet. Continue cooking 3-4 minutes or until mixture comes to a full boil. Reduce heat to low. Cover; cook 10 minutes. Add asparagus. Cover; continue cooking 4-6 minutes or until chops are fork tender and asparagus is crisply tender. Place rice onto 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, 1-2 minutes or until mixture comes to a full boil. Boil 1 minute. Pour over chops and vegetables.
Nutrition Facts (1 serving without rice)
Dietary Fiber: 3g
Recipe #7632B©1995Land O'Lakes, Inc.