Braised Lamb Chops with Black Olives & Artichokes

Braised Lamb Chops with Black Olives & Artichokes
Photo by Scott Phillips


  • 2 Tbs. olive oil
  • 4 lamb shoulder blade or arm chops, ¾ inch thick
  • 2 large artichokes
  • ½ cup dry white wine
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 2 tsp. tomato paste
  • + 4 more ingredients
    • Kosher salt and freshly ground black pepper
    • 2 tsp. chopped fresh rosemary
    • ¼ cup niçoise or other good-quality black olives, pitted
    • 1 cup homemade or low-salt beef broth

Heat a heavy, straight-sided skillet over medium-high heat. Season both sides of the chops with salt and peper. Add the oilve oil to the heated pan and then sear the chops on both sides until well browned, about 3 minutes per side (work in batches if necessary so you don't crowd the pan). Sprinkl...

View full recipe at Fine Cooking


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