Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 07/20/2008 GREAT FOR SOMERSIZERS; ALL I HAVE TO DO ON LEVEL ONE IS LEAVE OUT THE OLIVES. I LOVE THESE LITTLE CHOPS, AS DOES THE ENTIRE FAMILY. THANKS MARTHA FOR PUTTING IT ON LINE.
Back to Lamb Chops with Artichoke Hearts All Reviews for Lamb Chops with Artichoke Hearts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Lamb Chops with Artichoke Hearts Credit: Lisa Hubbard Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 4 shoulder lamb chops (1/2 inch thick each) Coarse salt and freshly ground pepper 1 or 2 tablespoons extra-virgin olive oil 1 medium onion, halved crosswise and cut into 1/4-inch-thick slices 4 artichoke hearts (water-packed, from one 14-ounce can), rinsed, drained, and each cut into 6 wedges 1/4 cup fruity white wine, such as a New Zealand Marlborough Valley Sauvignon Blanc 1 cup homemade or low-sodium store-bought chicken stock 1/2 cup cherry tomatoes, halved 1/2 cup pitted Kalamata olives, halved 1 tablespoon lemon-zest strips
Gallery Lamb Chops with Artichoke Hearts Credit: Lisa Hubbard
Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Gallery
Lamb Chops with Artichoke Hearts Credit: Lisa Hubbard
Lamb Chops with Artichoke Hearts
Credit: Lisa Hubbard
Lamb Chops with Artichoke Hearts
Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Recipe Summary
prep: 10 mins total: 40 mins
Servings: 4
prep: 10 mins
total: 40 mins
prep:
10 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 4 shoulder lamb chops (1/2 inch thick each) Coarse salt and freshly ground pepper 1 or 2 tablespoons extra-virgin olive oil 1 medium onion, halved crosswise and cut into 1/4-inch-thick slices 4 artichoke hearts (water-packed, from one 14-ounce can), rinsed, drained, and each cut into 6 wedges 1/4 cup fruity white wine, such as a New Zealand Marlborough Valley Sauvignon Blanc 1 cup homemade or low-sodium store-bought chicken stock 1/2 cup cherry tomatoes, halved 1/2 cup pitted Kalamata olives, halved 1 tablespoon lemon-zest strips
Directions
Rinse chops; pat dry. Season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until hot but not smoking. Cook lamb in two batches, turning once, 4 to 5 minutes per side for medium-rare. Transfer to a platter; loosely cover with foil.
Add onion and artichoke hearts to same skillet (add 1 tablespoon oil if skillet is dry). Cook over medium heat until softened and golden (do not brown), 3 to 5 minutes. Add wine; cook until almost all liquid is evaporated, about 3 minutes. Add stock and tomatoes; cover, and cook 3 minutes. Uncover; cook until sauce is reduced by half, 3 to 5 minutes. Stir in olives and zest. Season with salt and pepper.
Spoon vegetables and sauce over lamb, and serve.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 07/20/2008 GREAT FOR SOMERSIZERS; ALL I HAVE TO DO ON LEVEL ONE IS LEAVE OUT THE OLIVES. I LOVE THESE LITTLE CHOPS, AS DOES THE ENTIRE FAMILY. THANKS MARTHA FOR PUTTING IT ON LINE.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 07/20/2008 GREAT FOR SOMERSIZERS; ALL I HAVE TO DO ON LEVEL ONE IS LEAVE OUT THE OLIVES. I LOVE THESE LITTLE CHOPS, AS DOES THE ENTIRE FAMILY. THANKS MARTHA FOR PUTTING IT ON LINE.
Martha Stewart Member
Rating: Unrated 07/20/2008
GREAT FOR SOMERSIZERS; ALL I HAVE TO DO ON LEVEL ONE IS LEAVE OUT THE OLIVES. I LOVE THESE LITTLE CHOPS, AS DOES THE ENTIRE FAMILY. THANKS MARTHA FOR PUTTING IT ON LINE.
Rating: Unrated
All Reviews for Lamb Chops with Artichoke Hearts
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lamb Chops with Artichoke Hearts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
