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Lamb Chops with Roasted Artichokes
Easy enough for a weeknight dinner yet sophisticated enough for a dinner party!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 25 min👤 Christopher Michel📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●baking dish
- ●skillet
- ●pan
📝 Preparation Steps
1
Preheat oven to 425°F. Juice lemon into a bowl of water; add rinds to bowl. Working one at a time, trim 1/3 off top of artichoke. Trim stem, remove thick outer leaves, and cut in half. Use a spoon to scoop out the choke from the center of each artichoke half. Remove any spiny inside leaves; place artichoke in lemon water. Repeat with remaining artichoke.
2
Pat artichokes dry. Toss together artichokes, garlic, and oil in a 9-by-13-inch baking dish. Season with salt and pepper. Cover with aluminum foil and roast until tender and cooked through, 40 to ⏱️ 45 minutes. Remove garlic from baking dish and chop.
large artichokes2garlic4 cloves
3
Melt 2 tablespoons butter in a large cast-iron skillet over medium- high heat. Season lamb with salt and pepper. Cook, turning once, until the internal temperature on an instant-read thermometer is 130°F (medium- rare), 4 to ⏱️ 6 minutes. Transfer to a platter and gently tent with foil.
4
Reduce heat to low and pour off all but 2 tablespoons fat. Add 1 shallot and cook until tender, 2 to ⏱️ 3 minutes. Add wine and chopped garlic and cook, scraping up any brown bits stuck to the bottom of the pan, until reduced slightly, 1 to ⏱️ 2 minutes. Remove from heat. Stir in remaining 2 tablespoons lemon juice and butter until melted. Garnish artichokes with capers and remaining shallot. Serve with lamb and drizzled with sauce.
garlic4 cloveslarge artichokes2
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