Lamb Chops With Artichokes and Rosemary |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Bon Appetit, May 2004. Ingredients:
3 tablespoons olive oil, divided |
3 garlic cloves, minced, divided |
3 1/2 teaspoons minced fresh rosemary, divided |
2 teaspoons grated orange peel, divided |
2 (8 ounce) packages frozen artichoke hearts, thawed |
1 1/2 cups low sodium chicken broth |
8 lamb loin chops, 1-inch-thick |
Directions:
1. Heat 2 tablespoons oil in large skillet over medium-high heat.
2. Add 2 minced garlic cloves, 2 teaspoons rosemary, and 1/2 teaspoon orange peel; stir 30 seconds.
3. Add artichoke hearts and broth; bring to boil.
4. Cover; boil 5 minutes.
5. Uncover; cook until sauce thickens, stirring occasionally, about 4 minutes.
6. Remove from heat.
7. Sprinkle lamb with remaining garlic and rosemary, then salt and pepper.
8. Heat remaining oil in another large skillet over medium-high heat.
9. Add lamb; saute until cooked to desired doneness, about 4 minutes per side for medium-rare.
10. Transfer lamb to platter.
11. Spoon off fat from skillet with lamb.
12. Add artichoke mixture; boil 2 minutes, scraping up browned bits.
13. Season with salt and pepper.
14. Spoon artichoke mixture around lamb.
15. Sprinkle with remaining orange peel and serve.
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