Braised Lamb Chops with Black Olives & Artichokes

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


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

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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