Lamb Chops with Roasted Artichokes

Name: Lamb Chops with Roasted Artichokes
Prep time: 25 min
Total time: 1 h
Yield: 4
Ingredients: 1 lemon plus 2 tablespoons fresh lemon juice, divided; 2 large artichokes; 4 cloves garlic; 2 tbsp. olive oil; Kosher salt and freshly ground black pepper; 4 tbsp. (1/2 stick) unsalted butter, divided; 4 (5- to 7-ounce) bone-in lamb loin chops; 2 small shallots, chopped; 1/4 c. dry white wine; 1 tbsp. capers

Easy enough for a weeknight dinner yet sophisticated enough for a dinner party!

By Christopher MichelPublished: Mar 3, 2025

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plated dinner featuring meat and grilled vegetable on a decorative dish

Becky Luigart-Stayner for Country Living

Yields:

Prep Time:

25 mins

Total Time:

1 hr

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Ingredients

1 lemon plus 2 tablespoons fresh lemon juice, divided
2 large artichokes
4 cloves garlic
2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
4 Tbsp. (1/2 stick) unsalted butter, divided
4 (5- to 7-ounce) bone-in lamb loin chops
2 small shallots, chopped
1/4 cup dry white wine
1 Tbsp. capers

Directions

1. Step 1Preheat oven to 425°F. Juice lemon into a bowl of water; add rinds to bowl. Working one at a time, trim 1/3 off top of artichoke. Trim stem, remove thick outer leaves, and cut in half. Use a spoon to scoop out the choke from the center of each artichoke half. Remove any spiny inside leaves; place artichoke in lemon water. Repeat with remaining artichoke.
2. Step 2Pat artichokes dry. Toss together artichokes, garlic, and oil in a 9-by-13-inch baking dish. Season with salt and pepper. Cover with aluminum foil and roast until tender and cooked through, 40 to 45 minutes. Remove garlic from baking dish and chop.
3. Step 3Melt 2 tablespoons butter in a large cast-iron skillet over medium- high heat. Season lamb with salt and pepper. Cook, turning once, until the internal temperature on an instant-read thermometer is 130°F (medium- rare), 4 to 6 minutes. Transfer to a platter and gently tent with foil.
4. Step 4Reduce heat to low and pour off all but 2 tablespoons fat. Add 1 shallot and cook until tender, 2 to 3 minutes. Add wine and chopped garlic and cook, scraping up any brown bits stuck to the bottom of the pan, until reduced slightly, 1 to 2 minutes. Remove from heat. Stir in remaining 2 tablespoons lemon juice and butter until melted. Garnish artichokes with capers and remaining shallot. Serve with lamb and drizzled with sauce.