Rosemary And Garlic Lamb Chops With Roasted Potato And Artichoke Salad
- Total Time
- 2 hours
- Rating
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Ingredients
- 2large baking potatoes, peeled and cut into ½-inch cubes
- 7tablespoons, plus 1 teaspoon, olive oil
- 1cup drained, canned artichoke hearts, cut into ½-inch dice
- 1cup very thinly sliced raw artichoke hearts
- 1cup cooked fava beans
- 1large tomato, cored, seeded and cut into small dice
- 1½teaspoons salt
- Freshly ground pepper to taste
- 2tablespoons, plus 1 teaspoon, red-wine vinegar
- 2large cloves garlic, peeled and minced
- 4sprigs fresh rosemary, stemmed and minced
- 1tablespoon olive oil
- 1tablespoon salt
- 1teaspoon freshly ground pepper
- 1rack of lamb, bones scraped of all fat
The Salad
The Lamb
Nutritional analysis per serving (4 servings)
595 calories; 38 grams fat; 8 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 4 grams polyunsaturated fat; 55 grams carbohydrates; 13 grams dietary fiber; 6 grams sugars; 15 grams protein; 1022 milligrams sodium
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