Lamb Chops Baked with Artichokes and Potato
- 6 Lamb forequarter chops, fat trimmed and cut in half
- 4 Fresh artichokes (or 2 zucchini sliced 1cm thick and a good handful of frozen peas, if you prefer)
- 1.00 kg Potatoes peeled and sliced to 5mm thickness
- 1 Medium red onion, roughly chopped
- 2 Garlic cloves, crushed
- 1 Glass of Virginia Vineyard unlabelled white wine
Heat oven to 180ºC
Brown lamb chop pieces for 2 or 3 minutes each side in a very hot pan then layer them in the bottom of a large baking dish and season with sea salt and fresh black pepper.
Trim outer leaves and choke of the fresh artichokes, roughly slice them and soak them immediately in a bowl with the juice of one lemon and some water to retain their colour. Click here to see Joe's video on how to prepare artichokes.
Drain the artichoke pieces and place them in a frying pan with 5 tablespoons of JOSEPH First Run Extra Virgin Olive Oil, the chopped onion, garlic cloves and salt and pepper to taste. Sauté over medium heat for 4 minutes (1 minute if using zucchini and frozen peas) then add white wine and sauté for a further minute. Pour mixture over the lamb chops, spreading evenly.
Boil the potato slices in water for 3 minutes. Drain water and add 6 tablespoons JOSEPH First Run Extra Virgin Olive Oil and salt and pepper to taste. Mix to coat the potato slices in the oil and layer them in the casserole dish over the artichoke and lamb. Bake for one hour at 180ºC.
Serve with lots more JOSEPH First Run Extra Virgin Olive Oil drizzled over the top, a crisp salad and crusty bread.
That's what we call celebrating la dolce vita! Saluté!
