Broiled Lamb Chops with Artichokes, Olives and Tomatoes
Here's a quick and easy way to make simple broiled or grilled lamb chops into an elegant and colorful meal. If you don't have couscous or pilaf on hand, the chops are also great on top of creamy mashed potatoes.
Credit: Fran Clinton
Servings: 3
Ingredients:
* 2 tablespoons olive oil
* 13.75-ounce can artichoke heart quarters
* 2 tablespoons sliced olives
* 1 cup tomatoes
* 1 tablespoon balsamic vinegar
* 6 lamb chops, sprinkled with salt and pepper and broiled for about 5 minutes on each side for medium-rare
* Couscous or wheat pilaf, for serving
Directions:
Heat olive oil in a saute pan over high heat; once hot, add artichokes, olives and tomatoes. Cook, stirring, for approximately 5 minutes or until tomatoes have softened and the mixture is piping hot.
Stir balsamic vinegar into vegetable mixture and remove from heat. Spoon sauce over broiled lamb chops and serve with couscous or wheat pilaf.
