Lamb Chops a hit!

Recipe goes something like this:

Ingredients:
3-4 lambchops
8-10 chrushed pepper corns
4 tbsp fennel-infused olive oil
8 stalks fresh fennel (remove 3-4 sprigs, chop and set aside for later)
2 tbsp Pernod
20 pitted black olives (like Kalamati)

Directions:

• Combine the olive oil, pepper, and lambchops - distribute marinade thoroughly, and marinate overnight.
• In a heavy skillet (like a cast iron one) add 1 tablespoon of the marinade and bring it to good high heat.
• Throw in the meat and sear on all sides
• Reduce heat to medium-low and cover with fennel stalks
• cover tightly and cook for 15-20 minutes
• Throw away cooked fennel, place meat on heated serving dish
• slightly increase heat, and add remaining chopped fennel and Pernod
• stir while bubbling for 2-3 minutes
• Add olives and continue stirring another 2 minutes
• Pour over meat and serve