Lamb Chops with Artichokes and Endive

Name: Lamb Chops with Artichokes and Endive
Yield: 6 portions
Ingredients: 6 boned loin lamb chops, cut 1½ inches thick (about 6 ounces each, trimmed weight); 6 large cooked artichoke hearts, fresh or jarred; Salt and freshly ground black pepper, to taste; 6 tablespoons (¾ stick) unsalted butter; 6 whole endives, trimmed, cleaned, and halved lengthwise; ⅓ cup finely chopped fresh Italian (flat-leaf) parsley; 1 tablespoon finely minced garlic; ¾ cup cooked spinach; Pinch of freshly grated nutmeg

Preparation info

6
portions

Difficulty
Easy

Appears in

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

Main course
Gluten-free

Method

Preheat the oven to 350°F.
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