Recipe courtesy of Michele Urvater

Lamb Chops with Anise

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 2 servings
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6 rib lamb chops, trimmed of excess fat

1/2 teaspoon dried thyme

2 tablespoons olive oil

1 tablespoon unsalted butter, plus 2 tablespoons

1/2 teaspoon minced garlic or garlic puree

1 teaspoon anise seeds

2 tablespoons balsamic vinegar

Pinch sugar

2 tablespoons water

Salt and freshly ground black pepper


  1. Season both sides of lamb chops with salt and pepper. Press thyme into chops. Heat olive oil and butter in a 12-inch skillet. Sear chops for a minute on each side.
  2. Lower the heat and cook, uncovered, for 5 to 10 minutes depending on how well you like your chops done. Turn the chops occasionally while they cook. Remove them to a plate and set aside; discard almost all of the fat. Add garlic, anise seeds, balsamic vinegar, sugar and 2 tablespoons water. Scrape up juices and reduce until syrupy. Off heat, stir in 2 tablespoons butter and season to taste with salt and pepper; spoon over chops.