Lamb Chops Stuffed with Fennel, Lemon & Artichoke
Serving Size:4|Prep Time:10|Cook Time:17-22minutes
Directions
  1. Pre-heat oven to 350ºF degrees.
  2. Sprinkle salt and pepper on both sides of lamb chops and set aside.
  3. Heat olive oil in a large oven safe skillet, add garlic, fennel, and artichoke hearts. Saute until softened and lightly caramelized, about 3 minutes.
  4. Add chili flakes, lemon juice and lemon zest. When lemon juice disappears, remove pan from heat, put mixture into a small bowl to cool slightly. Save skillet for cooking the chops.
  5. Cut a deep slit into the side of each chop to form a pocket. Put ¼ of the cooled fennel mixture into each chop, pressing in firmly.
  6. Heat the skillet over medium high heat and place chops into hot skillet. After one-minute turn chops and cook one additional minute.
  7. Place skillet with chops into pre-heated oven and cook for 10 minutes. After 10 minutes turn chops over. Cook 5-10 more minutes or until an internal temperature of 145ºF degrees is reached.
  8. Serve with roasted or mashed potatoes, rice, pasta, polenta or quinoa. Add vegetables or a salad to complete the meal.
Chef’s Narrative
Lamb is infused with the light and sunny flavors of fennel, lemon and artichoke in this quick and easy recipe.
Recipe Substitutions
The versatile filling can be used as a stuffing for pork chops, lamb breast or beef flank steak.
Ingredients
  • 4lamb loin chopsabout 1 1/4 lbs
  • 1/4teaspoonkosher salt
  • 1/4teaspoonground black pepper
  • 1tablespoonolive oil
  • 2clovesgarlic, minced
  • 1/2bulbfennel, chopped,about 2 cups
  • 7ouncescan artichoke hearts, drained, and choppedabout 1 1/4 cup
  • 1/8teaspoon chili flakes
  • 2tablespoonsfresh lemon juiceabout 1/2 lemon
  • 1 1/2teaspoonslemon zest
AllergensNone