Art_Of_Entertaining_2016
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Christmas Day Dinner<br />
Lamb Chops with <strong>Art</strong>ichokes<br />
Ingredients<br />
• 3 tablespoons Olive Oil, divided<br />
• 4 garlic cloves, minced, divided<br />
• 2 teaspoon dried thyme or 1 tablespoon fresh<br />
• 2 teaspoons minced fresh rosemary, divided<br />
• 1 lemon, zested<br />
• 2 (8 oz ) packages frozen artichoke hearts, thawed<br />
• 1 1/2 cups low sodium chicken broth<br />
• 2-3 pounds 1 inch thick loin lamb chops<br />
Directions<br />
1 Heat 2 tablespoons oil in large sauté pan over medium-high heat.<br />
2 Add 2 minced garlic cloves, 2 teaspoons rosemary, and 1/2 teaspoon zested lemon; stir 30 seconds.<br />
3 Add artichoke hearts and broth; bring to boil. Cover; boil 5 minutes. Uncover; cook until sauce thickens, stirring occasionally, about 4<br />
minutes. Remove from heat.<br />
4 Sprinkle lamb with remaining garlic, thyme, rosemary, salt and pepper. Heat remaining oil in another large sauté pan over<br />
medium-high heat.<br />
5 Add lamb; sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to your decorative<br />
holiday platter.<br />
6 Spoon off fat from sauté pan with lamb. Add artichoke mixture; boil 2 minutes, scraping up browned bits. Season with salt and pepper.<br />
7 Spoon artichoke mixture around lamb. Sprinkle with remaining lemon peel and serve!<br />
NOTE: I like to sauté cherry tomatoes in olive oil and garlic and top my lamb and artichoke dish right before serving on the platter then<br />
garnish with extra rosemary<br />
100 www.CindysTable.com © Cindy’s Table
Change language