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Julee Rosso, Sheila Lukins

Lamb Chops with Artichokes and Endive

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Preparation info

  • 6

    portions
    • Difficulty

      Easy

Appears in

#42The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

  • 6 boned loin lamb chops, cut 1½ inches thick (about 6 ounces each, trimmed weight)
  • 6 large cooked artichoke hearts, fresh or jarred

Method

  1. Preheat the oven to 350°F.
  2. Arrange each chop on a large piece of aluminum foil. Set 1 artichoke heart in the half-circle formed by the tail of each lamb chop, wrap the tail around it, and secure in place with a short wooden skewer. Season the chops and
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