Lamb Chops With Artichokes And Rosemary

Lamb Chops With Artichokes And Rosemary
Lamb Chops With Artichokes And Rosemary

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

    packages frozen artichoke hearts - (8 oz ea) thawed

  • 1 1/2

    cups low-salt chicken broth

  • 8

    loin lamb chops, 1"-thick

Directions

Heat 2 tablespoons oil in large skillet over medium-high heat. Add 2 minced garlic cloves, 2 teaspoons rosemary, and 1/2 teaspoon orange peel; stir 30 seconds. Add artichoke hearts and broth; bring to boil. Cover; boil 5 minutes. Uncover; cook until sauce thickens, stirring occasionally, about 4 minutes. Remove from heat. Sprinkle lamb with remaining garlic and rosemary, then salt and pepper. Heat remaining oil in another large skillet over medium-high heat. Add lamb; sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to platter. Spoon off fat from skillet with lamb. Add artichoke mixture; boil 2 minutes, scraping up browned bits. Season with salt and pepper. Spoon artichoke mixture around lamb. Sprinkle with remaining orange peel and serve. This recipe yields 4 servings.

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