Braised Lamb Chops with Black Olives & Artichokes

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


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

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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