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1
Combine first 6 ingredients in medium bowl.
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2
Season with salt and pepper.
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3
(Can be prepared 1 day ahead.
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4
Cover tightly and refrigerate.)
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5
Preheat oven to 450F.
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6
Fill medium bowl with cold water; squeeze in juice of half a lemon.
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7
Cut end off stem of 1 artichoke and rub with lemon.
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8
Starting from base, bend each leaf back and snap off at natural break until half of length of exposed leaves is light green.
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9
Cut off top dark green part of leaves.
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10
Trim all dark green areas off artichoke.
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11
Rub with lemon.
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12
Cut in quarters lengthwise.
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13
Cut out any choke and red-tipped leaves and discard.
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14
Place in bowl of lemon water.
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15
Repeat with remaining artichokes.
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16
Place 1 tablespoon oil in medium baking pan and place in oven to heat.
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17
Drain artichokes and place in another medium baking pan.
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18
Add potatoes, 1 tablespoon olive oil and 1 1/2 tablespoons lemon juice to artichokes.
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19
Season with salt and pepper.
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20
Season lamb with salt and pepper.
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21
Place lamb fat side down in baking pan with heated oil.
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22
Place vegetables and lamb in oven.
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23
Roast 15 minutes.
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24
Reduce oven temperature to 375F and roast 5 minutes.
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25
Remove lamb and vegetables from oven.
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26
Spoon 3 tablespoons lamb dripping onto vegetables and mix.
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27
Return vegetables to oven.
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28
Spread 1 tablespoon mustard over bone side and ends of lamb; press half of breadcrumb mixture into mustard.
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29
Turn lamb and spread 1 tablespoon mustard over fat side of lamb; press in remaining crumbs.
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30
Return lamb to oven.
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31
Continue roasting lamb and vegetables until thermometer inserted into center of lamb registers 130F for medium-rare and vegetables are just tender, stirring vegetables occasionally, 15 minutes.
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32
Let lamb stand 10 minutes.
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33
Slice into chops.
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34
Divide between plates, crossing bones in center.
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35
Spoon vegetables onto plates and serve.
