Ingredients

• 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

Instructions

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.