Lamb Chops with Artichokes and Olives


2hr 35m
Preparation/cooking time: ca. 15m + Marinate: ca. 120m + Braise: ca. 20m

Servings
For 4 people


Nutritional Information

Contains 399 Kcal, 34g Protein, 5g Carbohydrates, 25g Fat


Ingredients

  • 2 tbsp. fresh rosemary needles
  • 1 clove of garlic
  • 1 tbsp. mustard
  • tbsp. olive oil to fry
  • 1 tbsp. lemon juice
  • 2 rack of lamb (approx. 400 g each)
  • 0.5 tsp. salt
  • 1 onion
  • a little pepper
  • 50 g green olives
  • 50 g black olives
  • 1 tin artichoke hearts (ca. 390 g)
  • salt and pepper to taste
  • 1 dl white wine

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Instructions

  • Finely chop the rosemary needles, press the garlic, mix with the mustard, oil and lemon juice. Cut the lamb racks into approx. 8 double lamb chops, coat with the marinade, cover and leave to marinate in the fridge for approx. 2 hrs.
  • Heat the oil in a frying pan, wipe off the marinade from the lamb chops, fry in portions for approx. 1 min. each side, remove, season.
  • Cut the onion into segments, drain and then cut the artichoke bottoms in half. Dab off the fat in the frying pan, then fry the onion and the artichoke bottoms. Add the olives and rosemary, continue cooking briefly, pour in the wine. Return the lamb chops to the pan, cover and cook for approx. 15 mins., then season. Serving suggestion: garlic croutons.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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