LAMB CHOPS WITH ARTICHOKES AND ROSEMARY

Lamb Chops with Artichokes and Rosemary image

Provided by Mark Taylor

Yield Makes 4 servings

Number Of Ingredients 7

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3 tablespoons olive oil, divided
3 garlic cloves, minced, divided
3 1/2 teaspoons minced fresh rosemary, divided
2 teaspoons grated orange peel, divided
2 8-ounce packages frozen artichoke hearts, thawed
1 1/2 cups low-salt chicken broth
8 1-inch-thick loin lamb chops

Steps:

Heat 2 tablespoons oil in large skillet over medium-high heat. Add 2 minced garlic cloves, 2 teaspoons rosemary, and 1/2 teaspoon orange peel; stir 30 seconds. Add artichoke hearts and broth; bring to boil. Cover; boil 5 minutes. Uncover; cook until sauce thickens, stirring occasionally, about 4 minutes. Remove from heat.
Sprinkle lamb with remaining garlic and rosemary, then salt and pepper. Heat remaining oil in another large skillet over medium-high heat. Add lamb; sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to platter.
Spoon off fat from skillet with lamb. Add artichoke mixture; boil 2 minutes, scraping up browned bits. Season with salt and pepper. Spoon artichoke mixture around lamb. Sprinkle with remaining orange peel and serve.