Rosemary And Garlic Lamb Chops With Roasted Potato And Artichoke Salad Recipe

Name: Rosemary And Garlic Lamb Chops With Roasted Potato And Artichoke Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large baking potatoes, peeled and cut into 1/2-inch cubes; 7 tablespoons, plus 1 teaspoon, olive oil; 1 cup drained, canned artichoke hearts, cut into 1/2-inch dice; 1 cup very thinly sliced raw artichoke hearts; 1 cup cooked fava beans; 1 large tomato, cored, seeded and cut into small dice; 1 1/2 teaspoons salt; Freshly ground pepper to taste; 2 tablespoons, plus 1 teaspoon, red-wine vinegar; 2 large cloves garlic, peeled and minced; 4 sprigs fresh rosemary, stemmed and minced; 1 tablespoon olive oil; 1 tablespoon salt; 1 teaspoon freshly ground pepper; 1 rack of lamb, bones scraped of all fat

Servings: persons

2 large baking potatoes, peeled and cut into 1/2-inch cubes
7 tablespoons, plus 1 teaspoon, olive oil
1 cup drained, canned artichoke hearts, cut into 1/2-inch dice
1 cup very thinly sliced raw artichoke hearts
1 cup cooked fava beans
1 large tomato, cored, seeded and cut into small dice
1 1/2 teaspoons salt
Freshly ground pepper to taste
2 tablespoons, plus 1 teaspoon, red-wine vinegar
2 large cloves garlic, peeled and minced
4 sprigs fresh rosemary, stemmed and minced
1 tablespoon olive oil
1 tablespoon salt
1 teaspoon freshly ground pepper
1 rack of lamb, bones scraped of all fat

1
For the salad, preheat the oven to 375 degrees.
2
Place the potatoes in a roasting pan and toss with 1 tablespoon of the olive oil.
3
Roast until tender, tossing from time to time, about 40 minutes.
4
Meanwhile, for the lamb, combine the garlic, rosemary, olive oil, salt and pepper.
5
Rub the mixture all over the lamb and let stand for 30 minutes.
6
Heat 1 teaspoon of the salad's olive oil in a heavy skillet, preferably cast iron.
7
Add the canned artichoke hearts and saute until browned on all sides, about 5 minutes.
8
Place the roasted potatoes, sauteed and raw artichoke hearts, fava beans and tomato in a large bowl and toss to combine.
9
Season with 1 teaspoon of the salad's salt and pepper to taste.
10
For the lamb, increase the oven temperature to 400 degrees.
11
Place the lamb in a roasting pan and roast until medium-rare, about 30 minutes.
12
Let stand for 10 minutes.
13
Meanwhile for the salad, whisk together the vinegar, the remaining 1/2 teaspoon salt and pepper to taste.
14
Slowly whisk in the remaining 6 tablespoons of olive oil.
15
Add to the salad and toss to coat.
16
Carve the lamb.
17
Divide the salad among 4 plates and top each serving with 2 lamb chops.
18
Serve immediately.

541

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 15 ingredients. The key ingredients include: 2 large baking potatoes, peeled and cut into 1/2-inch cubes, 7 tablespoons, plus 1 teaspoon, olive oil, 1 cup drained, canned artichoke hearts, cut into 1/2-inch dice, 1 cup very thinly sliced raw artichoke hearts, and more.

Yes, Rosemary And Garlic Lamb Chops With Roasted Potato And Artichoke Salad falls under the Salads 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.

Rosemary And Garlic Lamb Chops With Roasted Potato And Artichoke Salad

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