• Lamb Chops With Scallions in Cola Glaze

    ready in: 30 minutes
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  • 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.
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