Rosemary And Garlic Lamb Chops With Roasted Potato And Artichoke Salad
Published October 16, 1993
- Total Time
- 2 hours
- Rating
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Ingredients
THE SALAD
2 large baking potatoes, peeled and cut into ½-inch cubes
7 tablespoons, plus 1 teaspoon, olive oil
1 cup drained, canned artichoke hearts, cut into ½-inch dice
1 cup very thinly sliced raw artichoke hearts
1 cup cooked fava beans
1 large tomato, cored, seeded and cut into small dice
1 ½ teaspoons salt
Freshly ground pepper to taste
2 tablespoons, plus 1 teaspoon, red-wine vinegar
THE LAMB
2 large cloves garlic, peeled and minced
4 sprigs fresh rosemary, stemmed and minced
1 tablespoon olive oil
1 tablespoon salt
1 teaspoon freshly ground pepper
1 rack of lamb, bones scraped of all fat
Nutritional analysis per serving (4 servings)
55 grams carbs; 22 milligrams cholesterol; 595 calories; 24 grams monosaturated fat; 4 grams polyunsaturated fat; 8 grams saturated fat; 38 grams fat; 13 grams fiber; 1022 milligrams sodium; 15 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the salad, preheat the oven to 375 degrees. Place the potatoes in a roasting pan and toss with 1 tablespoon of the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
- Step 2
Meanwhile, for the lamb, combine the garlic, rosemary, olive oil, salt and pepper. Rub the mixture all over the lamb and let stand for 30 minutes.
- Step 3
Heat 1 teaspoon of the salad's olive oil in a heavy skillet, preferably cast iron. Add the canned artichoke hearts and saute until browned on all sides, about 5 minutes. Place the roasted potatoes, sauteed and raw artichoke hearts, fava beans and tomato in a large bowl and toss to combine. Season with 1 teaspoon of the salad's salt and pepper to taste.
- Step 4
For the lamb, increase the oven temperature to 400 degrees. Place the lamb in a roasting pan and roast until medium-rare, about 30 minutes. Let stand for 10 minutes.
- Step 5
Meanwhile for the salad, whisk together the vinegar, the remaining ½ teaspoon salt and pepper to taste. Slowly whisk in the remaining 6 tablespoons of olive oil. Add to the salad and toss to coat.
- Step 6
Carve the lamb. Divide the salad among 4 plates and top each serving with 2 lamb chops. Serve immediately.
Private Notes