Lamb Chops With Artichokes And Olives Recipes

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LAMB CHOPS WITH ARTICHOKE HEARTS



Lamb Chops with Artichoke Hearts image

A special blend of artichoke, onion, tomatoes, olives, and white wine make the perfect seasoning and sauce for your lamb chops.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 40m

Number Of Ingredients 10

4 shoulder lamb chops (1/2 inch thick each)
Coarse salt and freshly ground pepper
1 or 2 tablespoons extra-virgin olive oil
1 medium onion, halved crosswise and cut into 1/4-inch-thick slices
4 artichoke hearts (water-packed, from one 14-ounce can), rinsed, drained, and each cut into 6 wedges
1/4 cup fruity white wine, such as a New Zealand Marlborough Valley Sauvignon Blanc
1 cup homemade or low-sodium store-bought chicken stock
1/2 cup cherry tomatoes, halved
1/2 cup pitted Kalamata olives, halved
1 tablespoon lemon-zest strips

Steps:

  • Rinse chops; pat dry. Season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until hot but not smoking. Cook lamb in two batches, turning once, 4 to 5 minutes per side for medium-rare. Transfer to a platter; loosely cover with foil.
  • Add onion and artichoke hearts to same skillet (add 1 tablespoon oil if skillet is dry). Cook over medium heat until softened and golden (do not brown), 3 to 5 minutes. Add wine; cook until almost all liquid is evaporated, about 3 minutes. Add stock and tomatoes; cover, and cook 3 minutes. Uncover; cook until sauce is reduced by half, 3 to 5 minutes. Stir in olives and zest. Season with salt and pepper.
  • Spoon vegetables and sauce over lamb, and serve.

GRILLED LAMB CHOPS WITH ARTICHOKE PUREE, CRISPY BABY ARTICHOKES AND CERIGNOLA OLIVE



Grilled Lamb Chops with Artichoke Puree, Crispy Baby Artichokes and Cerignola Olive image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 20

8 ounces double-bone rack of lamb
Salt
Black pepper
1/4 cup olive oil
1 cup panko
1 teaspoon sea salt
Artichoke Puree (recipe follows)
Crispy Baby Artichokes (recipe follows)
Black Cerignola Olive, pitted and sliced
Savory herb leaves, for serving
1 cup chopped large artichoke hearts
1/2 cup water
1/2 cup olive oil
1/2 green Thai chili
2 teaspoons salt
2 teaspoons lemon juice
5 baby artichokes
Soya Oil
Salt
Pepper

Steps:

  • Season the lamb with salt and pepper and place it fat side down on a grill for about 12 minutes, turning while it cooks for an even sear all around.
  • Combine the olive oil, panko and sea salt in a large saute pan and stir until golden. Remove from the heat and let cool.
  • Place the Artichoke Puree on a plate and arrange the Crispy Baby Artichokes to one side of the puree. Sprinkle the sliced olive and leaves over the artichokes. Slice the lamb in half and arrange it on top.
  • Serve with the panko mixture on the side.
  • Place the artichoke hearts in a medium saucepan with the water and olive oil. Add the chili and salt, cover and cook until tender, but with no color. Pour the mixture in a blender and blend until completely smooth. Add the lemon juice and cool the puree in a pan set over ice.
  • Remove the leaves from the artichokes and quarter the hearts. Deep fry the artichoke hearts in soya oil until tender and golden. Drain, and season with salt and pepper.

LAMB CHOPS WITH ARTICHOKES AND OLIVES



Lamb Chops with Artichokes and Olives image

Number Of Ingredients 9

2 tablespoons olive oil
8 rib or loin lamb chops, about 1 inch thick, trimmed
salt and freshly ground black pepper to taste
2 tablespoons olive oil
3/4 cup dry white wine
8 small or 4 medium artichoke hearts, trimmed and cut into eights
1 clove garlic, finely chopped
1/2 cup small mild black olives, such as Gaeta
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • 1 In a skillet large enough to hold the chops in a single layer, heat the oil over medium heat. Pat the lamb dry. When the oil is hot, sprinkle the chops with salt and pepper, then place them in the pan. Cook until the chops are browned, 3 to 4 minutes. Using tongs, turn the chops to brown on the other side, about 3 minutes. Transfer the chops to a plate. 2 Turn the heat to medium-low. Add the wine and bring to a simmer. Cook 1 minute. Add the artichokes, garlic, and salt and pepper to taste. Cover the pan and cook 20 minutes or until the artichokes are tender. 3 Stir in the olives and parsley and cook 1 minute more. Return the chops to the pan and cook, turning the lamb once or twice until heated through. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

LAMB CHOPS WITH ARTICHOKES AND ROSEMARY



Lamb Chops with Artichokes and Rosemary image

Provided by Mark Taylor

Categories     Lamb     Olive     Sauté     Quick & Easy     Rosemary     Artichoke     Bon Appétit     Connecticut

Yield Makes 4 servings

Number Of Ingredients 7

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 8-ounce packages frozen artichoke hearts, thawed
1 1/2 cups low-salt chicken broth
8 1-inch-thick loin lamb chops

Steps:

  • 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.

BABY LAMB CHOPS WITH ARTICHOKE AND TARRAGON DIP



Baby Lamb Chops with Artichoke and Tarragon Dip image

Yield 24 chops, 6 to 8 servings

Number Of Ingredients 11

1 can (15 ounces) quartered artichoke hearts in water, drained
1 jar (6 ounces) marinated baby mushrooms and their liquid
1 shallot, coarsely chopped
4 sprigs fresh tarragon, stripped, plus a few sprigs for garnish
3 tablespoons white wine vinegar
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil (EVOO), plus some for drizzling
24 baby lamb chops (get the butcher to cut them)
1/2 pound baby cut carrots (available in produce department)
1/2 pound sugar snap peas
4 radishes, cleaned and trimmed but left on greens, halved lengthwise

Steps:

  • Preheat a broiler or grill pan to high.
  • In a food processor, combine the artichokes, marinated mushrooms, shallot, tarragon, and vinegar. Season with salt and pepper and turn the processor on; stream in about 1/2 cup of the EVOO until a spoonable, fairly smooth dip forms, about 1 minute. Scrape the dip into a serving bowl and place a demitasse (small) spoon in the dip so it can be easily dolloped onto each individual lamb chop when they're served.
  • Drizzle the chops with a few teaspoons of EVOO and season with salt and pepper. Grill or broil for 2 minutes on each side and remove to rest.
  • To serve, place the dip on a large platter or cutting board and surround with the cooked chops and piles of baby cut carrots, sugar snap peas, and halved radishes for dipping and topping. Garnish the platter with additional sprigs of tarragon.

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