Lamb Chops With Artichokes and Rosemary

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“From Bon Appetit, May 2004.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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