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Lamb Chops with Artichoke Tapenade

Lamb Chops with Artichoke Tapenade: Main Image

Quick Facts

Servings: 4
Prep Time: 25 min.
Cook Time: 20 min.
Total: 45 min.
Broil, grill, or pan fry these lamb chops, then take them to the next level with a savory olive-artichoke tapenade.


  • 4 lamb chops (loin, rib, sirloin, or shoulder)
  • 4 cloves garlic, thinly sliced
  • 4 Tbs extra virgin olive oil
  • 1/2 med fennel bulb (1 cup), diced into 1/4-inch cubes
  • 1 cup imported green and black olives, chopped
  • 1 cup marinated artichoke hearts, chopped
  • 1/2 cup cherry tomatoes, quartered
  • 1/2 tsp fresh rosemary, chopped
  • 1/4 tsp dried oregano
  • Salt and pepper, to taste


  • In a large saucepan, or medium skillet and over medium heat, cook garlic in oil until just golden brown around the edges.
  • Stir in fennel, olives, and artichoke; cook for 5 minutes.
  • Add tomatoes, rosemary, and oregano; continue cooking until mixture is just heated. Add salt and pepper to taste.
  • Cook times will vary depending on thickness of chops. For 1-inch thick chops, broil, grill, or pan fry chops over medium heat for approximately 4 to 6 minutes per side, or until desired doneness. Spoon warmed tapenade over chops.

Nutrition Facts

Calories 505
  Calories from Fat 399 (79%)
(70%)Total Fat 45g
(53%)Saturated Fat 11g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
(20%)Cholesterol 59mg
(19%)Sodium 458mg
(12%)Potassium 420mg
Total Carbohydrate 10g
(11%)Dietary Fiber 3g
Sugars 0g
Sugar Alcohols 0g
(34%)Protein 17g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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