- Portion size 6 servings
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 354 mg
- Protein 13 g
- Calories 370.0
- Total fat 29 g
- Cholesterol 69 mg
- Saturated fat 14 g
- Total carbohydrate 12 g
%RDI
- Iron 16.0
- Folate 15.0
- Calcium 4.0
- Vitamin A 11.0
- Vitamin C 20.0
