Lamb Chops With Artichokes and Rosemary Recipe

Directions:

1. Heat 2 tablespoons oil in large skillet over medium-high heat.
2. Add 2 minced garlic cloves, 2 teaspoons rosemary, and 1/2 teaspoon orange peel; stir 30 seconds.
3. Add artichoke hearts and broth; bring to boil.
4. Cover; boil 5 minutes.
5. Uncover; cook until sauce thickens, stirring occasionally, about 4 minutes.
6. Remove from heat.
7. Sprinkle lamb with remaining garlic and rosemary, then salt and pepper.
8. Heat remaining oil in another large skillet over medium-high heat.
9. Add lamb; saute until cooked to desired doneness, about 4 minutes per side for medium-rare.
10. Transfer lamb to platter.
11. Spoon off fat from skillet with lamb.
12. Add artichoke mixture; boil 2 minutes, scraping up browned bits.
13. Season with salt and pepper.
14. Spoon artichoke mixture around lamb.
15. Sprinkle with remaining orange peel and serve.