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Sautéed Lamb with Artichoke & Mint Jus
Servings 4


  • Salt and pepper to taste
  • 1/4 cup fresh packed mint leaves
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup tomato concasse
  • 1/2 cup veal stock
  • 1 cup dry Provencal wine
  • 4 large artichoke hearts boiled until tender and allowed to cool, cut into 1/8-inch slices
  • 2 shallots finely chopped
  • 4 tablespoons virgin olive oil from Provence
  • 2 eggs well


  • Slice lamb rack into chops and pound lightly with a meat mallet to 1/2-inch thick. Season with salt and pepper.

    In a mixing bowl, mix bread crumbs, thyme, rosemary, marjoram and parsley until well blended. Dredge chops in egg mixture and then into bread crumb mixture, pressing to adhere well. In a 14-inch saute pan, heat oil over medium heat until just smoking. Place chops in pan and saute until golden brown on one side, about 3 to 4 minutes. Turn chops over and repeat on other side. Remove chops to serving platter and drain all but 1 tablespoon of oil from the pan. Add shallots and artichokes and toss to warm. Add wine, veal stock and tomatoes and bring to a boil. Reduce by half, add 2 tablespoons extra virgin olive oil, shake to emulsify and add mint. Remove from heat and spoon over chops. Serve immediately with olive oil mashed potatoes with chives.

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