Ingredients
1 tablespoon fennel seeds
8 lamb rib chops (about 2 pounds total)
Kosher salt and freshly ground pepper
1/3 cup sugar
1/2 cup apple-cider vinegar
1 packed tablespoon julienned fresh ginger
2 cloves garlic, peeled and smashed
4 ounces rhubarb, cut crosswise into 3/4-inch-thick slices (1 heaping cup)
1 star-anise pod
1 pound asparagus, trimmed
Extra-virgin olive oil, for brushing and drizzling
2 cups watercress, tough stems removed
Flaky sea salt, such as Jacobsen, and lime wedges, for serving
Preparation
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.
This recipe is also great with bone-in pork chops: Grill 1-inch chops for 4 to 5 minutes per side for medium doneness.
