Lamb Chops with Vegetable Wine Sauce Recipe
Summary
Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelVery Easy
Ingredients
| 1 tablespoon olive or vegetable oil | ||
| Onion | 1/2 Cup (16 tbs), sliced | |
| Garlic | 2 Clove (5gm), minced | |
| Frozen artichoke hearts | 1/2 Cup (16 tbs), drained | |
| 2 medium tomatoes, blanched, peeled, seeded, and chopped | ||
| Chicken broth | 3/4 Cup (16 tbs), canned | |
| Tomato Paste | 2 Teaspoon | |
| Rosemary leaves | 1/2 Teaspoon | |
| Dry vermouth | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1 Dash | |
| 12 ounces lamb loin chops | ||
| Parsley | 1 Tablespoon, chopped (Garnish) | |
Directions
In 9-inch skillet heat oil; add onion and garlic and saute until onion slices are translucent.
Add artichoke hearts, cover, and cook over medium heat for 5 minutes; stir in tomatoes, broth, tomato paste, and rosemary.
Cover and let simmer, stirring occasionally, for about 10 minutes; add vermouth, salt, and pepper and cook uncovered, over medium heat, until mixture thickens slightly.
While vegetable sauce is cooking, on rack in broiling pan broil chops 2 to 5 inches from heat source (depending on thickness of chops; thinner chops should be closer to heat) for 6 to 9 minutes on each side or until done to taste.
Transfer to warmed serving platter, top with vegetable sauce, and sprinkle with parsley.
Add artichoke hearts, cover, and cook over medium heat for 5 minutes; stir in tomatoes, broth, tomato paste, and rosemary.
Cover and let simmer, stirring occasionally, for about 10 minutes; add vermouth, salt, and pepper and cook uncovered, over medium heat, until mixture thickens slightly.
While vegetable sauce is cooking, on rack in broiling pan broil chops 2 to 5 inches from heat source (depending on thickness of chops; thinner chops should be closer to heat) for 6 to 9 minutes on each side or until done to taste.
Transfer to warmed serving platter, top with vegetable sauce, and sprinkle with parsley.
Chef
