Recipe Summary

5 mins
5 mins


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, bring the chicken broth to a simmer with the lemon zest and 1 tablespoon butter. Reduce the heat to low, add the rice, cover and cook until the broth is absorbed, about 18 minutes. Fluff the rice with a fork and stir in the thyme and half the parsley.

  • In a large nonstick skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Season the lamb chops with salt and pepper. Sear for 2 to 3 minutes on each side for medium doneness. Transfer the chops to a plate and cover to keep warm.

  • Reduce the heat to medium and add the remaining 1 tablespoon EVOO, 1 turn of the pan. Add the leeks and cook until wilted, about 5 minutes. Add the artichokes and cook until heated through, about 1 minute. Add the wine to the skillet and deglaze the pan, scraping up all the browned bits. Boil the mixture for 2 minutes. Add the remaining 2 tablespoons butter to the pan, turn off the heat and toss well. Season the vegetables to taste with salt and pepper.

  • Serve the lamb chops alongside the rice. Top with the vegetables and sprinkle all over with the remaining parsley.