Lamb Chops with Rosemary Artichokes

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Lamb Chops with Rosemary Artichokes


  • Lamb chops
  • Thawed frozen artichoke hearts
  • Rosemary sprigs
  • Crushed garlic
  • Butter


In a skillet, brown lamb loin chops in oil over medium-high, 6 minutes. Turn chops; add thawed artichoke hearts, rosemary sprigs and crushed garlic. Season; cook 6 minutes. Stir artichokes, then reduce heat to medium-low and cook to desired doneness, 6 to 8 minutes for medium-rare. Add a dab of butter; stir to coat artichokes.