Lamb Chops with Artichokes and Rosemary

1. 1

   Heat 2 tablespoons oil in large skillet over medium-high heat.

2. 2

   Add 2 minced garlic cloves, 2 teaspoons rosemary, and 1/2 teaspoon orange peel; stir 30 seconds.

3. 3

   Add artichoke hearts and broth; bring to boil.

4. 4

   Cover; boil 5 minutes.

5. 5

   Uncover; cook until sauce thickens, stirring occasionally, about 4 minutes.

6. 6

   Remove from heat.

7. 7

   Sprinkle lamb with remaining garlic and rosemary, then salt and pepper.

8. 8

   Heat remaining oil in another large skillet over medium-high heat.

9. 9

   Add lamb; saute until cooked to desired doneness, about 4 minutes per side for medium-rare.

10. 10

    Transfer lamb to platter.

11. 11

    Spoon off fat from skillet with lamb.

12. 12

    Add artichoke mixture; boil 2 minutes, scraping up browned bits.

13. 13

    Season with salt and pepper.

14. 14

    Spoon artichoke mixture around lamb.

15. 15

    Sprinkle with remaining orange peel and serve.

* Per serving · 4 servings · Values may vary.