Braised Lamb Chops with Artichokes
Perfect for a chilly spring night, this hearty dish features two iconic ingredients of the season: spring lamb and artichokes. Lamb shoulder chops are easy to find, easy to cook and—a boon for the hosts—inexpensive. However, feel free to use smaller, leaner rib chops, in which case you will need to increase the number of chops by about one-third. Sear thinner rib chops for only 2 minutes.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 9 to 12 lamb shoulder chops, each about 3/4 inch thick
- Fine sea salt and freshly ground pepper, to taste
- 3 Tbs. olive oil
- 3 garlic cloves, minced
- 1 Tbs. finely chopped fresh marjoram, plus sprigs for garnish
- 1 can (14 1/2 fl oz.) beef stock or consommé
- 1 1/4 cups dry white wine or vermouth
- 3 Tbs. tomato paste
- 3/4 cup French green olives, such as Lucque or Picholine, pitted and halved
- 2 boxes (each 10 oz.) frozen artichoke hearts, thawed