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. Download This Recipe