In a shallow baking dish or resealable bag, mix together the honey, soy sauce and hoisin sauce. Place the lamb chops into the mixture; cover and refrigerate for 3 hours.
Heat the olive oil in a shallow wok over medium-high heat. Add the anise seeds, garlic, onions and green chilli; saute until the onion is tender, about 5 minutes.
Place the lamb chops and marinade into the pan and stir. Turn heat down to medium-low and cover. Cook for 20 minutes, then remove lid and continue cooking until liquid has evaporated. Stir in spring onions and cook, stirring, until the internal temperature of the meat has reached 63 degrees C.