Julee Rosso, Sheila Lukins

Lamb Chops with Artichokes and Endive

Preparation info

  • Difficulty

    Easy

  • 6

    portions

Appears in

#42The Silver Palate Cookbook

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

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
  • ¾ cup cooked spinach
  • Pinch of freshly grated nutmeg
  • 1 tablespoon finely minced garlic
  • 6 tablespoons (¾ stick) unsalted butter
  • 6 whole endives, trimmed, cleaned, and halved lengthwise
  • ⅓ cup finely chopped fresh Italian (flat-leaf) parsley

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 artichokes with salt and freshly ground black pepper.
  3. Season the spinach to taste with salt, pepper, and nutmeg and divide equally in the center of the artichoke hearts.
  4. Mash together the garlic and 2 tablespoons of the butter. Spread a bit of garlic butter on top of each lamb chop.
  5. Place 2 endive halves next to each chop and dot each half with the remaining butter. Season the endives with salt and pepper and sprinkle the chopped parsley over all. Seal the foil packets, and set on a baking sheet.
  6. Bake about 20 minutes for medium rare. Transfer the packets to serving plates and allow the guests to open them at the table.

© 1982 All rights reserved. Published by Workman Publishing.

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