» Print Recipe
This classic dish is perfect for summer when lamb and tomatoes are at their best. The artichokes and garlic give it a lovely Italian feel.
Heat a frying pan large enough to hold the lamb chops with 1 tablespoon vegetable oil. Season the lamb cutlets and fry them for 3-4 minutes each side until golden brown.
In a separate pan, heat the second tablespoon of oil and fry the artichoke halves, cut side down, for a minute. Add the vinegar and cook until evaporated.
Add the butter beans, tomatoes and garlic and sauté for 2-3 minutes until both are hot and the tomatoes start to bleed. Add the olive oil and basil and season well with salt and cayenne pepper. Once the lamb is cooked place 3 chops on each of two plates, and serve the butterbean mixture alongside.
» Metric Converter
Dear Partner/Associate, I am a direct Mandate to a genuinely renowned Investment Finance Company offering Cash and Asset Backed Financial Instruments such as BG/SBLC/MTN/LC/DLC on Lease and Sale at the best rates and with the most feasible procedures. Instruments offered can be put in all forms of trade and can be monetized or discounted for direct funding. We offer certifiable and verifiable bank instruments via Swift Transmission from a genuine provider capable of taking up time bound transactions. Kindly contact for genuine inquiries and I can provider you with the needed information.Email:email@example.comSkype:dehgan.fundingsWarm Regards Seyed Hassan Dehgani
» 4h ago
» 14h ago