SERVES 6 PREPARATION: 5 MIN MARINATING: 30 MIN COOKING: 30 MIN
2 racks (1kg each) lamb chops 45ml (3T) olive oil
15ml (1T) whole fennel seeds
15ml (1T) olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped 1 red chilli, finely chopped
2 star anise
60ml (¼c) dark brown sugar 60ml (¼c) Worcestershire sauce 250ml (1c) tomato sauce
1 Put the lamb racks in a large bowl. Drizzle with the olive oil and sprinkle with the fennel seeds. Turn the lamb until thoroughly coated in the mixture, cover the bowl and marinate in the refrigerator for 30 minutes. 2 SAUCE Heat the olive oil in a frying pan over medium heat. Add the onion, garlic and chilli and fry for 2 minutes, or until soft and fragrant.
3 Add the star anise and cook for another minute. Add the sugar and sauces, stir well, and bring to a boil. Reduce the heat until the mixture is simmering. Continue to simmer for 5 minutes, or until the sauce has thickened. Set aside.
4 When the racks have marinated, scrape off all the fennel seeds.
5 Heat a griddle pan over medium heat until hot. Add the marinated racks and cook the main side for 8 minutes or to your taste.
6 Brush the tops and sides of the racks with some of the sauce. Continue to cook for a further 2 minutes or until done to your liking. Remove from the heat and set aside on a warm plate to rest before slicing into individual chops.