Lamb Chops With Artichokes And Olives Recipes

BEST EVER LAMB CHOPS

Steps:

• Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

LAMB WITH ARTICHOKES, LEMON AND OLIVES

Steps:

• For the lamb: Trim the lamb shoulder to remove all the fat and cube into medium size pieces. In a Dutch oven or large sauce pot heat the olive oil until hot and saute the onions until soft, about 3 to 4 minutes. Next, add the lamb pieces and cook for approximately 2 to 4 minutes. Add the saffron, pepper, parsley, bay leaves, 1 tablespoon cumin, and 1/3 teaspoon turmeric. Mix well and cook for an additional 5 minutes. Add the water, cover the pot, reduce the heat and simmer for 45 minutes to 1 hour. When the lamb is tender, transfer it to a separate casserole with a small amount of sauce to keep it warm. To the sauce add 1/2 cup green olives and allow the sauce to cook for 3 more minutes. Pour the sauce and artichokes over the lamb on the casserole plate and garnish the plate with fresh lemon slices as well as preserved lemon slices, and freshly chopped parsley. Serve immediately.
• For the Artichokes with Lemons and Olives: Heat the olive oil in a Dutch oven or stock pot, add onions, garlic, saffron, black pepper, cumin, salt and bay leaves, stir well and bring to a boil. Drain the artichokes from cold water and put in the casserole, cook for about 20 to 30 minutes. Then add olives, lemon juice and preserved lemon, reduce heat for another 10 minutes, and let simmer. Serve in a platter, pour lemon juice over artichokes and garnish with thin slices of lemon. Serve the artichokes as a vegetarian dish or as a garnish for lamb.

LAMB CHOPS WITH ARTICHOKES AND ROSEMARY

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.

LOIN LAMB CHOPS WITH OLIVES

Steps:

• Heat olive oil in a large skillet. Lightly dust loin chops in flour; when hot, sear chops on both sides for a minute. Lower the heat and cook, uncovered, turning frequently, for 5 to 10 minutes depending on how rare you like them. Remove chops to a plate and pour out most of the fat from the skillet. Add olives, oregano and fresh lemon juice to the skillet, deglaze and reduce. Season with salt and crushed red pepper.

LAMB CHOPS WITH ARTICHOKE HEARTS

Steps:

• 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.
• 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.

GRILLED LAMB CHOPS WITH ARTICHOKE PUREE, CRISPY BABY ARTICHOKES AND CERIGNOLA OLIVE

Steps:

• Season the lamb with salt and pepper and place it fat side down on a grill for about 12 minutes, turning while it cooks for an even sear all around.
• Combine the olive oil, panko and sea salt in a large saute pan and stir until golden. Remove from the heat and let cool.
• Place the Artichoke Puree on a plate and arrange the Crispy Baby Artichokes to one side of the puree. Sprinkle the sliced olive and leaves over the artichokes. Slice the lamb in half and arrange it on top.
• Serve with the panko mixture on the side.
• Place the artichoke hearts in a medium saucepan with the water and olive oil. Add the chili and salt, cover and cook until tender, but with no color. Pour the mixture in a blender and blend until completely smooth. Add the lemon juice and cool the puree in a pan set over ice.
• Remove the leaves from the artichokes and quarter the hearts. Deep fry the artichoke hearts in soya oil until tender and golden. Drain, and season with salt and pepper.

ROSEMARY AND GARLIC LAMB CHOPS WITH ROASTED POTATO AND ARTICHOKE SALAD

Steps:

• For the salad, preheat the oven to 375 degrees. Place the potatoes in a roasting pan and toss with 1 tablespoon of the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
• Meanwhile, for the lamb, combine the garlic, rosemary, olive oil, salt and pepper. Rub the mixture all over the lamb and let stand for 30 minutes.
• Heat 1 teaspoon of the salad's olive oil in a heavy skillet, preferably cast iron. Add the canned artichoke hearts and saute until browned on all sides, about 5 minutes. Place the roasted potatoes, sauteed and raw artichoke hearts, fava beans and tomato in a large bowl and toss to combine. Season with 1 teaspoon of the salad's salt and pepper to taste.
• For the lamb, increase the oven temperature to 400 degrees. Place the lamb in a roasting pan and roast until medium-rare, about 30 minutes. Let stand for 10 minutes.
• Meanwhile for the salad, whisk together the vinegar, the remaining 1/2 teaspoon salt and pepper to taste. Slowly whisk in the remaining 6 tablespoons of olive oil. Add to the salad and toss to coat.
• Carve the lamb. Divide the salad among 4 plates and top each serving with 2 lamb chops. Serve immediately.

ROAST LAMB WITH ARTICHOKES AND LEMONS

Steps:

• Lamb and artichokes:
• Preheat oven to 325°. Heat oil in a large skillet over medium high heat. Generously season lamb on all sides with salt and pepper and cook, turning often, until well browned, 12-15 minutes. Transfer lamb and oil to a roasting pan.
• Carefully add wine to skillet, scraping up browned bits. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Add tomatoes, crushing with your hands, garlic, red pepper flakes, and 2 cups water and pour into roasting pan. Squeeze lemons over lamb; add to pan. Roast 3 hours.
• Meanwhile, remove tough dark outer leaves from artichokes. Using a serrated knife, trim 1" from top. Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise. Toss to coat with pan juices and tuck under and around lamb. Roast, turning artichokes occasionally, until artichokes are tender and meat is falling off the bone, 1 1/2-2 hours. (Remove artichokes if they become too soft before meat is done.)
• Anchovy-herb oil and assembly:
• Pulse oil, anchovies, garlic, parsley, mint, and red pepper flakes in a food processor until smooth; season with salt.
• When done, place lamb in a large bowl and transfer artichokes, lemons, and garlic with a slotted spoon to bowl. Pour anchovy-herb oil over; tent with foil. Transfer pan juices to a glass measuring cup. Let sit a few minutes, then spoon off fat from surface. Serve lamb with artichoke mixture and pan juices.

ROAST LEG OF LAMB WITH POTATOES, ARTICHOKES AND OLIVES

Steps:

• Finely mince 1/2 cup oregano, garlic, salt and pepper in processor. Place lamb in large roasting pan. Rub lamb with 2 tablespoons olive oil. Spread 4 tablespoons oregano mixture over lamb, reserving remainder. Arrange lamb so that fat side is up. Let stand at room temperature 1 hour.
• Meanwhile, fill large pot with cold water. Add 4 tablespoons lemon juice to water. Cut 1 artichoke lengthwise into 8 wedges. Rub cut surfaces of artichoke with lemon half to prevent discoloring. Cut away choke and discard, leaving artichoke wedges intact. Place artichokes in pot with water . Repeat with remaining artichokes. Boil artichokes until almost tender, about 15 minutes. Drain. Transfer to large bowl. Add olives, 1 tablespoon lemon juice and 1 teaspoon oregano mixture to artichokes; toss to coat. Set aside.
• Preheat oven to 450°F. Roast lamb 10 minutes. Reduce temperature to 350°F.
• Meanwhile, mix potatoes, 2 tablespoons oil and oregano mixture in bowl.
• Arrange potatoes around lamb in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 140°F, about 50 minutes.
• Transfer lamb to large platter. Add artichoke mixture to roasting pan with potatoes; mix well. Continue roasting vegetables until tender, about 20 minutes. Surround lamb with vegetables. Garnish with oregano sprigs and carve roast at table.

LAMB CHOPS WITH ARTICHOKES AND OLIVES

Steps:

• 1 In a skillet large enough to hold the chops in a single layer, heat the oil over medium heat. Pat the lamb dry. When the oil is hot, sprinkle the chops with salt and pepper, then place them in the pan. Cook until the chops are browned, 3 to 4 minutes. Using tongs, turn the chops to brown on the other side, about 3 minutes. Transfer the chops to a plate. 2 Turn the heat to medium-low. Add the wine and bring to a simmer. Cook 1 minute. Add the artichokes, garlic, and salt and pepper to taste. Cover the pan and cook 20 minutes or until the artichokes are tender. 3 Stir in the olives and parsley and cook 1 minute more. Return the chops to the pan and cook, turning the lamb once or twice until heated through. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.