"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, February 27, 2011

Lamb Chops with Asparagus

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 grated orange peel

1/2 teaspoon Worcestershire sauce

1 pound (about 24) fresh asparagus spears

Hot cooked rice

1 tablespoon cornstarch

2 tablespoons cold water

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.

No comments:

Post a Comment