Art_Of_Entertaining_2016

Spring Dinner Party
BRAISED LAMB CHOPS WITH ARTICHOKES
This is one of my favorite lamb chop recipes. Sometimes I make this at Easter or on Sundays. If you are not a fan of lamb then check out the
other main course meals in the book!
Ingredients
• 4 lamb chops, shoulder cut, 1 1/4 inches thick
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried marjoram
• 1 cup white wine
• 2 cups chicken stock or beef stock
• 2 tablespoon organic paste
• 1 bay leaf
• 4 fresh thyme sprigs, plus chopped leaves for garnish
• 2 boxes artichoke hearts, frozen and thawed
• 2 tablespoons cold butter
• Parsley, chopped for garnish
Directions
Preheat oven to 350 degrees F.
1. Season lamp chops with salt and pepper.
2. Heat olive oil in a large Dutch oven and sear lamb chops until golden brown on both sides. Remove to a plate. Do in batches.
3. Stir garlic and marjoram into the pan and cook for 1 minute. Add chops back in the pan. (You can stack them). Add stock, wine, tomato
paste and bay leaf.. Using a wooden spoon scrape up the bits from the bottom of the pan. Cover reduce to simmer and let cook for 30 minutes.
5. You may want to rearrange the chops a bit. Add artichokes and cook for another 15 minutes.
6. To serve, transfer lamb and artichokes to a platter you can cover with foil for 15 minutes. When ready to serve add some of the braising
liquid over the chops and garnish the platter with chopped parsley.
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