Lamb Chops With Asparagus

Lamb Chops With Asparagus
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Lamb chops are topped with a combination of leeks, fresh fennel and asparagus.
25 min
Prep Time
50 min
Total Time
4 servings



(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)
(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)
(2 Tablespoons)
cold water


  1. 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.
  2. 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.
  3. 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.

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