Lamb Chops With Asparagus

Ingredients:

Lamb Ingredients:

2 (10-ounce) (1/2-inch thick) lamb blade chops.
1 tablespoon Butter.

Vegetables Ingredients:

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.

Rice Ingredients: Hot cooked rice.

Sauce Ingredients: 1 tablespoon cornstarch.
2 tablespoons cold water.

Directions:

1. Cut asparagus spears into 2-inch pieces. Set aside.
2. 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.
3. 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.
4. 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.

Makes 4 servings.