Lamb Chops with Artichokes and Rosemary

Chef Richard 4 Servings 30 minutes

The use of frozen artichoke hearts means you can enjoy this dish year-round. They’re perfect for this recipe , where they get to stew in a flavorful broth and become nice and tender.


  • 3 tablespoons olive oil, divided
  • 3 garlic cloves, minced, divided
  • 3½ teaspoons minced fresh rosemary, divided
  • 2 teaspoons finely grated orange peel, divided
  •  2 8-ounce packages frozen artichoke hearts, thawed
  • 1½ cups low-salt chicken broth
  • 8 1-inch thick lamb loin chops


  • Heat 2 tablespoons oil in large skillet over medium-high heat.
  • Add 2 minced garlic cloves, 2 teaspoons rosemary, and ½ 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 minced garlic clove and 1½ teaspoons rosemary, then salt and pepper.
  • Heat remaining 1 tablespoon oil in another large skillet over medium-high heat.
  • Add lamb cook 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 1½ teaspoons orange peel.