Marinate the lamb chops with olive oil, fennel seeds, and lemon juice in the fridge for one hour.
Preheat the oven to 180°C.
Stuff pepper halves with onion, tomato, and rosemary, then season and drizzle with olive oil.
Roast the peppers for 30 minutes until tender.
Fry shallot, garlic, and chilli in olive oil for 3 minutes.
Stir in star anise and ground fennel and cook for one minute.
Boil and simmer sugar, soy sauce, and ketchup for 5 minutes until thickened.
Remove lamb chops from marinade and wipe off excess seeds.
Sear lamb on a hot griddle pan for 4 minutes until golden.
Brush chops with sauce and cook for 3 minutes more until done.
Serve peppers with lamb chops and extra sauce.