Rosemary And Garlic Lamb Chops With Roasted Potato And Artichoke Salad

Ingredients

The salad:

• 2 large baking potatoes, peeled and cut into 1/2-inch cubes
• 7 tablespoons, plus 1 teaspoon, olive oil
• 1 cup drained, canned artichoke hearts, cut into 1/2-inch dice
• 1 cup very thinly sliced raw artichoke hearts
• 1 cup cooked fava beans
• 1 large tomato, cored, seeded and cut into small dice
• 1 ½ teaspoons salt
• Freshly ground pepper to taste
• 2 tablespoons, plus 1 teaspoon, red-wine vinegar

The lamb:

• 2 large cloves garlic, peeled and minced
• 4 sprigs fresh rosemary, stemmed and minced
• 1 tablespoon olive oil
• 1 tablespoon salt
• 1 teaspoon freshly ground pepper
• 1 rack of lamb, bones scraped of all fat

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1933 calories; 165 grams fat; 64 grams saturated fat; 76 grams monounsaturated fat; 13 grams polyunsaturated fat; 46 grams carbohydrates; 11 grams dietary fiber; 6 grams sugars; 67 grams protein; 301 milligrams cholesterol; 2963 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. For the salad, preheat the oven to 375 degrees. Place the potatoes in a roasting pan and toss with 1 tablespoon of the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
2. Meanwhile, for the lamb, combine the garlic, rosemary, olive oil, salt and pepper. Rub the mixture all over the lamb and let stand for 30 minutes.
3. Heat 1 teaspoon of the salad’s olive oil in a heavy skillet, preferably cast iron. Add the canned artichoke hearts and saute until browned on all sides, about 5 minutes. Place the roasted potatoes, sauteed and raw artichoke hearts, fava beans and tomato in a large bowl and toss to combine. Season with 1 teaspoon of the salad’s salt and pepper to taste.
4. For the lamb, increase the oven temperature to 400 degrees. Place the lamb in a roasting pan and roast until medium-rare, about 30 minutes. Let stand for 10 minutes.
5. Meanwhile for the salad, whisk together the vinegar, the remaining 1/2 teaspoon salt and pepper to taste. Slowly whisk in the remaining 6 tablespoons of olive oil. Add to the salad and toss to coat.
6. Carve the lamb. Divide the salad among 4 plates and top each serving with 2 lamb chops. Serve immediately.

2 hours