Baby Lamb Chops with Artichoke and Tarragon Dip

Name: Baby Lamb Chops with Artichoke and Tarragon Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 ounces) quartered artichoke hearts in water, drained; 1 jar (6 ounces) marinated baby mushrooms and their liquid; 1 shallot, coarsely chopped; 4 sprigs fresh tarragon, stripped, plus a few sprigs for garnish; 3 tablespoons white wine vinegar; Salt and freshly ground black pepper; 1/2 cup extra-virgin olive oil (EVOO), plus some for drizzling; 24 baby lamb chops (get the butcher to cut them); 1/2 pound baby cut carrots (available in produce department); 1/2 pound sugar snap peas; 4 radishes, cleaned and trimmed but left on greens, halved lengthwise

Servings: persons

1 can (15 ounces) quartered artichoke hearts in water, drained
1 jar (6 ounces) marinated baby mushrooms and their liquid
1 shallot, coarsely chopped
4 sprigs fresh tarragon, stripped, plus a few sprigs for garnish
3 tablespoons white wine vinegar
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil (EVOO), plus some for drizzling
24 baby lamb chops (get the butcher to cut them)
1/2 pound baby cut carrots (available in produce department)
1/2 pound sugar snap peas
4 radishes, cleaned and trimmed but left on greens, halved lengthwise

1
Preheat a broiler or grill pan to high.
2
In a food processor, combine the artichokes, marinated mushrooms, shallot, tarragon, and vinegar.
3
Season with salt and pepper and turn the processor on; stream in about 1/2 cup of the EVOO until a spoonable, fairly smooth dip forms, about 1 minute.
4
Scrape the dip into a serving bowl and place a demitasse (small) spoon in the dip so it can be easily dolloped onto each individual lamb chop when theyre served.
5
Drizzle the chops with a few teaspoons of EVOO and season with salt and pepper.
6
Grill or broil for 2 minutes on each side and remove to rest.
7
To serve, place the dip on a large platter or cutting board and surround with the cooked chops and piles of baby cut carrots, sugar snap peas, and halved radishes for dipping and topping.
8
Garnish the platter with additional sprigs of tarragon.

2279

kcal

Calories

156

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can (15 ounces) quartered artichoke hearts in water, drained, 1 jar (6 ounces) marinated baby mushrooms and their liquid, 1 shallot, coarsely chopped, 4 sprigs fresh tarragon, stripped, plus a few sprigs for garnish, and more.

Yes, Baby Lamb Chops with Artichoke and Tarragon Dip falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baby Lamb Chops with Artichoke and Tarragon Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions