For a super spring dinner, lamb chops are seasoned with crushed fennel seeds, salt, and pepper before being grilled alongside asparagus spears. A bright,savory rhubarb compote provides a wonderful contrast to the rich meat. 

Martha Stewart Living, May 2022


Credit: Con Poulos

Recipe Summary

25 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • In a mortar and pestle, coarsely crush fennel seeds (or place in a resealable bag and crush with the bottom of a skillet). Season chops generously with kosher salt, pepper, and fennel seeds. Let stand at room temperature 30 minutes, or refrigerate, covered, up to 1 day.

  • In a medium skillet, combine sugar, vinegar, ginger, and garlic over medium-high heat, stirring until sugar has dissolved. Cook, stirring occasionally, until liquid is reduced by half, 4 to 5 minutes.

  • Add rhubarb and star anise; cook, stirring, until rhubarb is tender but not falling apart (watch carefully, as this can happen quickly), about 3 minutes. Transfer to a heatproof bowl and let cool completely (you should have about 1/2 cup).

  • Heat a grill over direct heat to medium-high. Drizzle asparagus with oil; season with kosher salt and pepper. Brush grates with oil and grill lamb until a golden-brown crust forms and chops are medium-rare, about 3 minutes a side. Transfer to a platter and tent with foil to keep warm.

  • Grill asparagus, turning occasionally, until charred in places and crisp-tender, 3 to 4 minutes. Toss watercress with flaky salt and a squeeze of lime. Serve alongside lamb chops, asparagus, rhubarb compote, and more lime wedges.

Cook's Notes

Seek out field rhubarb (available at farmers' markets) for this dish; it's more intensely flavored and holds its shape better when cooked than paler-pink hothouse varieties.

This recipe is also great with bone-in pork chops: Grill 1-inch chops for 4 to 5 minutes per side for medium doneness.