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.