Lamb Chops with Vegetable Wine Sauce
|Vegetable oil/Olive oil||1 Tablespoon|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Frozen artichoke hearts/Drained canned artichoke hearts||1⁄2 Cup (8 tbs)|
|Tomatoes||2 Medium, blanched, peeled, seeded, and chopped|
|Canned chicken broth||3⁄4 Cup (12 tbs)|
|Tomato paste||2 Teaspoon|
|Rosemary leaves||1⁄2 Teaspoon, ground|
|Dry vermouth||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||1 Dash|
|Lamb loin chops||12 Ounce|
|Chopped fresh parsley||1 Tablespoon (For Garnish)|
In 9-inch skillet heat oil; add onion and garlic and saute until onion slices are translucent.
Add artichoke hearts, cover, and cook over medium heat for 5 minutes; stir in tomatoes, broth, tomato paste, and rosemary.
Cover and let simmer, stirring occasionally, for about 10 minutes; add vermouth, salt, and pepper and cook uncovered, over medium heat, until mixture thickens slightly.
While vegetable sauce is cooking, on rack in broiling pan broil chops 2 to 5 inches from heat source (depending on thickness of chops; thinner chops should be closer to heat) for 6 to 9 minutes on each side or until done to taste.
Transfer to warmed serving platter, top with vegetable sauce, and sprinkle with parsley.