the bacon and leeks in a heavy skillet with
1 tablespoon of the butter and season with salt
and pepper. Add the Pernod, cover, place over
medium heat and cook stirring occasionally until
the leeks are soft about 7 minutes. Scrape the
contents of the skillet on to a serving platter
and keep warm.
the skillet to the stove over medium high heat
and add the lamb chops. Season with salt and
pepper. Cook for about 2 minutes, then turn
the chops and season the second side. Cook for
another 3 - 4 minutes for medium rare. Remove
from the heat, swirl in the remaining 2 tablespoons
butter and add the chervil.
serve, arrange the lamb on the leeks, pour over
the pan sauce, and squeeze a few drops of lemon
juice over the chops.
Pernod is a common substitute for Absinthe in