Recipe & Food styling by David Grenier
Photography by Rob Fiocca
First published in Wish April 2008
Chef's Tip
Use a vegetable peeler to remove a thin layer of skin, leaving the bitter white pith on the lemon. Squeeze the fruit right away, and save
the juice for another time.
Spring | Grilling | Pan Fry | Lamb | Dinner | Main Dish | 20-Minute Supper Club | All categories...
food
Lamb Chops with Artichoke Relish
This springtime dish is full of flavour and couldn’t be easier to whip up.
Ingredients (Serves 4)
| 8 | lamb loin chops, 1¼ inch thick |
| 2 tbsp | fresh rosemary |
| 3 | cloves garlic, smashed |
| 1 | lemon, peeled |
| 1 tsp | freshly ground pepper |
| 4 tbsp | olive oil |
| 2 tbsp | pine nuts |
| 1/2 cup | canned artichoke hearts, drained, rinsed and quartered |
| 1/4 cup | green olives, pitted |
| 2 tbsp | capers, rinsed |
| 1/4 tsp | chili flakes |
| 1 tbsp | white balsamic vinegar |
| 2 tbsp | chopped fresh parsley |
Instructions
- Place first 5 ingredients and 3 tablespoons oil in a sealable plastic bag. Rub marinade into lamb, set aside.
- In a large skillet over medium heat, combine remaining oil and next 6 ingredients. Cook, stirring occasionally, for 3 minutes. Transfer relish to a bowl, add parsley and set aside.
- Using same skillet over medium-high heat, add chops (without removing clinging rosemary) and cook 5 minutes per side for medium-rare. Discard marinade.
- Place 2 chops on each plate, spoon relish over lamb and serve.
Nutritional information
Nutrients per serving (lamb only): 580 calories, 49 g fat, 31 g protein, 4 g carbs, 2 g fibre.
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