A special blend of artichoke, onion, tomatoes, olives, and white wine make the perfect seasoning and sauce for your lamb chops.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse chops; pat dry. Season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until hot but not smoking. Cook lamb in two batches, turning once, 4 to 5 minutes per side for medium-rare. Transfer to a platter; loosely cover with foil.

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  • Add onion and artichoke hearts to same skillet (add 1 tablespoon oil if skillet is dry). Cook over medium heat until softened and golden (do not brown), 3 to 5 minutes. Add wine; cook until almost all liquid is evaporated, about 3 minutes. Add stock and tomatoes; cover, and cook 3 minutes. Uncover; cook until sauce is reduced by half, 3 to 5 minutes. Stir in olives and zest. Season with salt and pepper.

  • Spoon vegetables and sauce over lamb, and serve.

Reviews (1)

Rating: Unrated
07/20/2008
GREAT FOR SOMERSIZERS; ALL I HAVE TO DO ON LEVEL ONE IS LEAVE OUT THE OLIVES. I LOVE THESE LITTLE CHOPS, AS DOES THE ENTIRE FAMILY. THANKS MARTHA FOR PUTTING IT ON LINE.