Lamb Chops with Artichokes Recipe
Lamb chops with artichokes is a traditional dish perfect to celebrate Easter with rich and balanced flavors. The lamb slices are seasoned with prosciutto, artichokes, onion, garlic, rosemary, and white wine for a tasty outcome. A crunchy twist of toasted pine nuts adds originality to this Easter delicacy.
Ingredients
- 800 g Lamb Sliced loin
- 120 g Ham Prosciutto
- 8 Artichokes
- 1 Onion Chopped
- 2 Garlic Chopped cloves
- to taste Salt
- to taste Pepper Mill
- 2 sprigs Rosemary Chopped
- 1/2 glass Olive oil
- 1 glass White wine Dry
- 1 glass Tomato puree
- 1 Lemon
Instructions
- Take the lamb chops and cut them into thin slices, then lightly beat them and season with freshly ground salt and pepper.
- Clean the artichokes by removing the tougher outer leaves, cutting off the tips, and trimming the bottoms with a knife. Cut the stems, keeping only the heart of the artichokes, and slice them, soaking them in acidulated water with lemon juice to prevent browning.
- Finely chop the onion, rosemary, and garlic, then mix them with the chopped prosciutto. Sauté everything in a pan with olive oil until golden brown.
- Add the lamb chops to the sauté, adjust the salt and pepper, reduce the heat, and let it flavor, turning the chops occasionally. During cooking, baste the chops with white wine each time you turn them.
- After about fifteen minutes, when the wine has evaporated, pour the tomato passata into the pan and let it cook for another ten minutes.
- Drain the artichoke slices from the acidulated water and add them to the chops towards the end of cooking. Adjust salt and pepper again if necessary and mix gently with a wooden spoon.
- Let it cook uncovered for at least twenty minutes before serving.
Notes
To add a unique twist to the recipe, add a handful of toasted pine nuts together with the artichokes for a surprising crunchiness.