Lamb with Artichokes
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 370370 cal |
| pro | 13 g13g pro |
| total fat | 29 g29g total fat |
| sat. fat | 14 g14g sat. fat |
| carb | 12 g12g carb |
| fibre | 4 g4g fibre |
| chol | 69 mg69mg chol |
| sodium | 354 mg354mg sodium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 1616 iron |
| vit A | 1111 vit A |
| vit C | 2020 vit C |
| folate | 1515 folate |
Ingredients
- 1 can (14oz/398mL) whole artichokes 1 can (14oz/398mL) whole artichokes
- 2 lamb racks , (total 18 bones,1-1/2lb/750g)2 lamb racks, (total 18 bones,1-1/2lb/750g)
- 4 tsp chopped fresh thyme 4 tsp chopped fresh thyme
- 1/4 tsp each salt and pepper 1/4 tsp each salt and pepper
- 2 tbsp olive oil 2 tbsp olive oil
- 2 onions , sliced2 onions, sliced
- 1 cup dry white wine 1 cup dry white wine
- 1/4 cup butter 1/4 cup butter
- 1/4 cup tomato paste 1/4 cup tomato paste
- 1/2 cup frozen peas 1/2 cup frozen peas
Preparation
Drain and cut artichokes into quarters; set aside. Slice lamb between bones into chops; sprinkle with thyme, salt and pepper. In large skillet, heat oil over medium-high heat; brown chops, in batches if necessary. Remove to plate; keep warm.
Add onions to pan; cook, stirring often, for 8 minutes or until golden. Pour in wine, stirring and scraping up brown bits from pan. Blend in butter and tomato paste.
Add peas, artichokes and lamb chops, Reduce heat to medium; cover and cook for 5 minutes or until sauce is thickened and chops are still pink inside.
- Keywords : Main Course; Italian; Skillet; Lamb; Artichoke; Tomato paste; Peas; White wine;
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