Grilled Lamb Chops with Artichoke Puree, Crispy Baby Artichokes and Cerignola Olive Recipe

Name: Grilled Lamb Chops with Artichoke Puree, Crispy Baby Artichokes and Cerignola Olive
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces double-bone rack of lamb; Salt; Black pepper; 1/4 cup olive oil; 1 cup panko; 1 teaspoon sea salt; Artichoke Puree (recipe follows); Crispy Baby Artichokes (recipe follows); Black Cerignola Olive, pitted and sliced; Savory herb leaves, for serving; 1 cup chopped large artichoke hearts; 1/2 cup water; 1/2 cup olive oil; 1/2 green Thai chili; 2 teaspoons salt; 2 teaspoons lemon juice; 5 baby artichokes; Soya Oil; Salt; Pepper

Servings: persons

8 ounces double-bone rack of lamb
Salt
Black pepper
1/4 cup olive oil
1 cup panko
1 teaspoon sea salt
Artichoke Puree (recipe follows)
Crispy Baby Artichokes (recipe follows)
Black Cerignola Olive, pitted and sliced
Savory herb leaves, for serving
1 cup chopped large artichoke hearts
1/2 cup water
1/2 cup olive oil
1/2 green Thai chili
2 teaspoons salt
2 teaspoons lemon juice
5 baby artichokes
Soya Oil
Salt
Pepper

1
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.
2
Combine the olive oil, panko and sea salt in a large saute pan and stir until golden.
3
Remove from the heat and let cool.
4
Place the Artichoke Puree on a plate and arrange the Crispy Baby Artichokes to one side of the puree.
5
Sprinkle the sliced olive and leaves over the artichokes.
6
Slice the lamb in half and arrange it on top.
7
Serve with the panko mixture on the side.
8
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
9
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
10
Place the artichoke hearts in a medium saucepan with the water and olive oil.
11
Add the chili and salt, cover and cook until tender, but with no color.
12
Pour the mixture in a blender and blend until completely smooth.
13
Add the lemon juice and cool the puree in a pan set over ice.
14
Remove the leaves from the artichokes and quarter the hearts.
15
Deep fry the artichoke hearts in soya oil until tender and golden.
16
Drain, and season with salt and pepper.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 8 ounces double-bone rack of lamb, Salt, Black pepper, 1/4 cup olive oil, and more.

Yes, Grilled Lamb Chops with Artichoke Puree, Crispy Baby Artichokes and Cerignola Olive falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Grilled Lamb Chops with Artichoke Puree, Crispy Baby Artichokes and Cerignola Olive

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