Lamb Chops with Artichoke Hearts
Canned or frozen artichoke hearts and lemon juice add a tangy brightness to rich, pan-seared lamb chops.
Servings 2
Ingredients
- 2 bone-in lamb shoulder chops, about 1/2-pound each
- salt (for this, we use Diamond Crystal kosher salt—see Kitchen Notes)
- freshly ground pepper
- olive oil
- 1 14-ounce can artichoke hearts, drained (or frozen—see Kitchen Notes)
- 1 tablespoon chopped fresh rosemary
- 2 large cloves garlic, minced
- 1-1/2 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter
Instructions
- Season lamb chops generously with salt and pepper, and let them rest on the counter for at least 20 minutes. Heat 2 tablespoons of olive oil in a large skillet over medium-high flame—let it get good and hot. Add chops to pan and brown on one side, about 6 minutes. Transfer briefly to a plate.
- Reduce heat to medium. Add artichoke hearts, rosemary and garlic to the pan, drizzling in a little more oil, if needed. Gently stir to combine (being careful to not break up the artichoke heart sections) and return chops to the pan, browned side up, nestling in among the artichoke hearts. Cook for about 5 minutes, occasionally stirring the artichoke mixture to keep it from browning or burning.
- Transfer chops to a platter and tent with foil. Stir lemon juice into the artichoke hearts mixture and add butter to pan, stirring to combine as it melts, a minute or two. Spoon artichokes around chops and serve.
Kitchen Notes
Salt? What’s the diff? There are two main kinds of kosher salt. Morton’s and Diamond Crystal. Morton’s and regular table salt have the same level of sodium; Diamond Crystal has about half the sodium. It’s slightly coarser than table salt, but less coarse than Morton’s kosher salt.
Canned hearts? Frozen? Canned or jarred artichoke hearts come sliced into quarters or sixths. Frozen may come pre-sliced or they may come whole. If they’re whole, quarter them. As we said, we prefer the briny tang of the canned artichokes; they’re also less expensive. Use what you prefer or you can find.
Liz’s Crockery Corner. This plate last appeared a little over a year ago, when Marion did a post about waffles. You can find the plate write-up—and some great waffles—here.