Lamb Chops With Artichokes And Endive Recipe
Over the years I have mastered the art of making Lamb Chops With Artichokes And Endive which I was taught by my family elders. It is one European dish which will never fail to impress you or your guests. Lamb Chops With Artichokes And Endive served as Appetizer is the best food to pep me up. Am sure you have had a lot of recipes passed on to you by aunts, mom, grandparents, friends, etc. It is time you pay them back by making and then sharing this wonderful Lamb Chops With Artichokes And Endive.
Ingredients
6 large cooked artichoke hearts, fresh or canned
6 boned loin lamb chops, cut 1 1/2 inches thick, about 6 ounces each, trimmed weight
Salt and freshly ground black pepper, to taste
3/4 cup cooked spinach
Pinch of freshly grated nutmeg
1 tablespoon finely minced garlic
6 tablespoons sweet butter
6 whole endives, trimmed, cleaned and halved lengthwise
1/3 cup finely chopped Italian parsley
Directions
Preheat oven to 350°F.
Set 1 artichoke heart in the half-circle formed by the tail of each lamb chop, wrap tail around, and secure in place with a short wooden skewer.
Season chops and artichokes with salt and freshly ground black pepper.
Season spinach to taste with salt, pepper and nutmeg and divide equally in the center of the artichoke hearts.
Mash together the garlic and 2 tablespoons of the butter.
Spread a bit of garlic butter on top of each lamb chop.
Arrange each chop on half of a sheet of foil.
Place 2 endive halves next to each chop and dot endive with remaining butter.
Season endive with salt and pepper to taste and sprinkle chopped parsley over all.
Seal the foil packets, and set on a baking sheet.
Bake about 20 minutes for medium rare.
Transfer packets to serving plates and allow guests to open them at table.
Set 1 artichoke heart in the half-circle formed by the tail of each lamb chop, wrap tail around, and secure in place with a short wooden skewer.
Season chops and artichokes with salt and freshly ground black pepper.
Season spinach to taste with salt, pepper and nutmeg and divide equally in the center of the artichoke hearts.
Mash together the garlic and 2 tablespoons of the butter.
Spread a bit of garlic butter on top of each lamb chop.
Arrange each chop on half of a sheet of foil.
Place 2 endive halves next to each chop and dot endive with remaining butter.
Season endive with salt and pepper to taste and sprinkle chopped parsley over all.
Seal the foil packets, and set on a baking sheet.
Bake about 20 minutes for medium rare.
Transfer packets to serving plates and allow guests to open them at table.
