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Lamb chops d'Artagnon

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Ingredients for 2 servings:

  • 4 lamb chops
  • 4 artichoke hearts from the can
  • ⅛ liter crème fraîche
  • ½ bunch parsley
  • 1 tsp thyme, shredded
  • 1 clove(s) garlic
  • 1 tbsp oil (olive oil)
  • 10 g clarified butter
  • Salt
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Brush the lamb chops with olive oil, season with pepper (do not add salt yet!), and let them marinate. Finely chop the washed parsley and garlic. Chop the artichokes. Heat the clarified butter, fry the lamb chops in it, and keep warm. Sauté the artichokes in the pan juices, add the crème fraîche and the parsley-garlic mixture, season with thyme, salt, and pepper, and let it simmer. Arrange the vegetables next to the lamb chops (add salt now) and serve with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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