Best 4 Lamb Baby Lamb Chops With Artichokes And Egg Lemon Sauce Recipes

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Indulge in a culinary journey with our succulent Baby Lamb Chops with Artichokes and Egg-Lemon Sauce. This delectable dish features tender lamb chops, perfectly seared and infused with a symphony of Mediterranean flavors. Accompanied by plump artichokes and bathed in a velvety egg-lemon sauce, each bite promises a burst of tangy and aromatic delight.

Alongside this main course, discover a collection of complementary recipes to elevate your dining experience. Delight in the vibrant flavors of our refreshing Cucumber, Tomato, and Red Onion Salad, providing a crisp and refreshing contrast to the richness of the lamb. For a delightful side dish, try our savory Artichoke and Spinach Stuffed Mushrooms, combining the earthy goodness of mushrooms with the delicate flavors of artichokes and spinach.

Complete your meal with a sweet and tangy treat with our tangy Lemon Yogurt Cake. This moist and fluffy cake features a burst of citrusy brightness, perfectly balancing the richness of the lamb. And for a refreshing and flavorful drink, our homemade Mint Iced Tea offers a cool and invigorating accompaniment to your culinary adventure.

Let's cook with our recipes!

BABY LAMB CHOPS WITH LEMON



Baby Lamb Chops With Lemon image

Provided by Food Network Kitchen

Time 1h30m

Yield 6-8 servings

Number Of Ingredients 8

3 cloves garlic, smashed
2 lemons, halved and thinly sliced
1/2 cup extra-virgin olive oil
6 sprigs mint, leaves torn
4 large sprigs rosemary, leaves torn
16 baby lamb chops (2 1/2 to 3 pounds), bones frenched
2 teaspoons paprika
Kosher salt and freshly ground pepper

Steps:

  • Combine the garlic, lemons, olive oil, mint and rosemary in a large bowl. Sprinkle the lamb chops with the paprika, and salt and pepper to taste; add to the bowl and toss to coat. Cover and let marinate at room temperature, turning occasionally, about 1 hour.
  • Heat a large cast-iron skillet over high heat. Working in batches, cook the chops and lemons until browned, 3 to 4 minutes per side. Serve the chops topped with the lemons.

LAMB - BABY LAMB CHOPS WITH ARTICHOKES AND EGG-LEMON SAUCE RECIPE



Lamb - Baby Lamb Chops with Artichokes and Egg-Lemon Sauce Recipe image

Provided by Pascento96

Number Of Ingredients 12

2 eggs
1 1/2 tablespoons fresh lemon juice
12 baby lamb rib chops
Sea salt, preferably gray salt
Freshly ground black pepper
1/2 cup unbleached all-purpose flour
4 tablespoons extra-virgin olive oil
1/2 cup dry white wine
1/2 cup chicken stock or canned low-sodium broth
2 tablespoons finely minced fresh Italian (flat-leaf) parsley
1 large clove garlic, minced
1/2 recipe Roasted Artichokes, quarters halved lengthwise

Steps:

  • In a small bowl, whisk together the eggs and lemon juice. Season the chops with salt and pepper. Just before you are ready to cook, dip the chops in the flour to coat both sides lightly. Shake off the excess. Heat a heavy 14-inch skillet over high heat. When the skillet is very hot, add 2 tablespoons of the olive oil and swirl to coat, then add the chops. Sear them on one side until you see bloody juices rising, 3 to 4 minutes, then turn and cook for about 30 seconds on the second side. Transfer to a platter and keep warm in a low oven. Pour off the excess fat in the skillet. Return the skillet to high heat, add the wine, and stir with a wooden spoon to release any flavorful bits stuck to the skillet. Add the stock or broth and simmer until reduced by one-third. Pour the reduced liquid into a bowl and wipe out the skillet with a paper towel. Return the skillet to moderately high heat and add the remaining 2 tablespoons olive oil. When hot, add the parsley and garlic and sauté briefly to release their fragrance. Add the artichokes and stir to coat with the seasonings, then return the liquid to the pan. Bring to a simmer, then remove the skillet from the heat and add the egg-lemon mixture. Swirl the pan constantly until the eggs thicken the sauce, which will happen quickly. Spoon the artichokes and sauce onto a warmed platter. Top with the lamb chops and serve immediately.

ROAST LAMB WITH ARTICHOKES AND LEMONS



Roast Lamb with Artichokes and Lemons image

Provided by Jody Williams

Categories     Lamb     Roast     Easter     Dinner     Artichoke     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 18

Lamb and artichokes:
1/4 cup olive oil
1 5-7-pound bone-in lamb shoulder
Kosher salt, freshly ground pepper
2 cups dry white wine
1 14-ounces can whole peeled tomatoes
1 head garlic, halved crosswise
1/4 teaspoon crushed red pepper flakes
2 lemons, halved crosswise
6 baby artichokes
Anchovy-Herb oil and assembly:
1/2 cup olive oil
4 anchovy fillets, packed in oil, drained
1 garlic clove, finely chopped
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons fresh mint leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt

Steps:

  • Lamb and artichokes:
  • Preheat oven to 325°. Heat oil in a large skillet over medium high heat. Generously season lamb on all sides with salt and pepper and cook, turning often, until well browned, 12-15 minutes. Transfer lamb and oil to a roasting pan.
  • Carefully add wine to skillet, scraping up browned bits. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Add tomatoes, crushing with your hands, garlic, red pepper flakes, and 2 cups water and pour into roasting pan. Squeeze lemons over lamb; add to pan. Roast 3 hours.
  • Meanwhile, remove tough dark outer leaves from artichokes. Using a serrated knife, trim 1" from top. Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise. Toss to coat with pan juices and tuck under and around lamb. Roast, turning artichokes occasionally, until artichokes are tender and meat is falling off the bone, 1 1/2-2 hours. (Remove artichokes if they become too soft before meat is done.)
  • Anchovy-herb oil and assembly:
  • Pulse oil, anchovies, garlic, parsley, mint, and red pepper flakes in a food processor until smooth; season with salt.
  • When done, place lamb in a large bowl and transfer artichokes, lemons, and garlic with a slotted spoon to bowl. Pour anchovy-herb oil over; tent with foil. Transfer pan juices to a glass measuring cup. Let sit a few minutes, then spoon off fat from surface. Serve lamb with artichoke mixture and pan juices.

LAMB CHOPS WITH ARTICHOKES AND ROSEMARY



Lamb Chops with Artichokes and Rosemary image

Provided by Mark Taylor

Categories     Lamb     Olive     Sauté     Quick & Easy     Rosemary     Artichoke     Bon Appétit     Connecticut

Yield Makes 4 servings

Number Of Ingredients 7

3 tablespoons olive oil, divided
3 garlic cloves, minced, divided
3 1/2 teaspoons minced fresh rosemary, divided
2 teaspoons grated orange peel, divided
2 8-ounce packages frozen artichoke hearts, thawed
1 1/2 cups low-salt chicken broth
8 1-inch-thick loin lamb chops

Steps:

  • Heat 2 tablespoons oil in large skillet over medium-high heat. Add 2 minced garlic cloves, 2 teaspoons rosemary, and 1/2 teaspoon orange peel; stir 30 seconds. Add artichoke hearts and broth; bring to boil. Cover; boil 5 minutes. Uncover; cook until sauce thickens, stirring occasionally, about 4 minutes. Remove from heat.
  • Sprinkle lamb with remaining garlic and rosemary, then salt and pepper. Heat remaining oil in another large skillet over medium-high heat. Add lamb; sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to platter.
  • Spoon off fat from skillet with lamb. Add artichoke mixture; boil 2 minutes, scraping up browned bits. Season with salt and pepper. Spoon artichoke mixture around lamb. Sprinkle with remaining orange peel and serve.

Tips:

  • To ensure the best flavor and texture, use high-quality lamb chops.
  • Marinate the lamb chops for at least 30 minutes to tenderize them.
  • Cook the lamb chops over medium heat to prevent them from becoming tough.
  • Use a meat thermometer to ensure that the lamb chops are cooked to your desired doneness.
  • Serve the lamb chops immediately with the artichokes, egg-lemon sauce, and lemon wedges.

Conclusion:

This recipe for lamb baby lamb chops with artichokes and egg-lemon sauce is a delicious and elegant dish that is perfect for a special occasion. The lamb chops are tender and juicy, the artichokes are flavorful and tender, and the egg-lemon sauce is creamy and tangy. This dish is sure to impress your guests and leave them wanting more.

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