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Lamb Chops and Fennel


Lamb Chops and Fennel
4 loin lamb chops
1/4 cup Chinese rice wine
1/2 teaspoon green tea powder
1/4 teaspoon salt
1/4 teaspoon sugar
1 teaspoon cornstarch
1 Tablespoon barbecue sauce
2 Tablespoons fennel seeds
1/2 cup chicken broth
1 Tablespoon cornstarch
1. Marinate lamb chops in a mixture of rice wine, tea powder, salt, sugar, the teaspoon of cornstarch, and the barbecue sauce for half an hour.
2. Heat pan, add the oil, and them remove each chop, drain, and sprinkle with the fennel seeds before putting them into the hot oil. Fry for two minutes, turn over and fry the other side, also for two minutes or until desired doneness. Then remove to a heated platter.
3. Mix broth and cornstarch, bring to the boil and stir for one minute. Then pour over the lamb chops, and serve.

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