Lamb
2 (10-ounce) (1/2-inch thick) lamb blade chops1 tablespoon LAND O LAKES® ButterVegetables
1 1/2 cups thinly sliced fennel with tops (anise)1/2 cup orange juice1 large (1 1/2 cups) leek, thinly sliced1 tablespoon honey1 teaspoon grated orange peel1/2 teaspoon Worcestershire sauce1 pound (about 24) fresh asparagus spearsRice
Hot cooked riceSauce
1 tablespoon cornstarch2 tablespoons cold waterCut 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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