Lamb Chops With Scallions in Cola Glaze

ready in: 30 minutes

2 tablespoons extra-virgin olive oil, divided
8 lamb shoulder blade chops, 1/2 to 3/4 inch thick (about 2 3/4 pounds total)
Kosher salt or sea salt, to taste
Freshly ground black pepper, to taste
6 bunches scallions
1 tablespoon anise seed
1 1/2 cups regular cola (a 12-ounce can; do not use "diet")

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chops lightly on both sides with the salt and pepper. Once oil shimmers, arrange 4 chops in skillet; cook for 3 to 4 minutes, until browned in spots, then turn over and cook for 3 minutes or just until browned on second side.

Transfer to a platter; meat will not be cooked through. Repeat with remaining oil and chops, placing cooked chops on plate.

Trim and discard root ends and dark-green parts from the scallions, slicing light-green parts crosswise into 1/2-inch pieces.

Add the anise seed to empty skillet, stirring to dislodge any brown bits; toast spice for about a minute. Stir in the cola and scallions, being careful to avoid rush of steam. Cook for about 5 minutes, until liquid is slightly reduced and scallions soften.

Return chops to skillet, turning and basting so they are well-coated. Once most liquid has disappeared, chops should be evenly glazed yet still pink (medium-rare to medium) at center.

Transfer to a platter, heaping scallions on top. Pour pan juices over; serve immediately with roasted or parboiled potatoes.

Makes 4 servings.


Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.
COUPON OF THE WEEK