Lamb Chops and Artichokes

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Lamb Chops and Artichokes

Lamb Chops and Artichokes is one of my favorite holiday dishes. You should try this delicious Italian recipe and if you are following a Paleo diet this is a great recipe for you and your family!


  • 3 tablespoons olive oil, divided
  • 4 garlic cloves, chopped
  • 1 tablespoon minced fresh thyme
  • 3 1/2 teaspoons fresh rosemary, minced divided
  • 2 teaspoons grated lemon 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


  1. Heat 2 tablespoons oil in large sauté pan over medium-high heat. Add 2 minced garlic cloves, 2 teaspoons rosemary, and 1/2 teaspoon lemon 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.

  2. Sprinkle lamb with remaining garlic, thyme, rosemary, salt and pepper. Heat remaining oil in another large sauté pan over medium-high heat. Add lamb; sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to platter.

  3. Spoon off fat from sauté pan 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 lemon peel and serve.

    NOTE: I like to sauté cherry tomatoes in olive oil and garlic and top my lamb and artichoke dish right before serving on the platter then garnish with extra rosemary.

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