Ingredients
4 pieces American Lamb chops (loin, rib, sirloin or shoulder)
4 cloves Medium cloves garlic, thinly sliced
4 tablespoons Extra virgin olive oil
1 cup Fennel bulb, diced 1/4-inch
1 cup Imported green and black olives, chopped
1 cup Marinated artichoke hearts, chopped
1/2 cup Cherry tomatoes, quartered
1/2 teaspoon Fresh rosemary, chopped
1/4 teaspoon Dried oregano
1 dash Salt and pepper
Preparation
In a large saucepan or medium skillet, over medium heat, cook garlic in oil until just golden brown around the edges. Stir in fennel, olives and artichoke; heat for 5 minutes. Add tomatoes, rosemary and oregano; continue cooking until mixture is just heated. Add salt and pepper to taste.
Cook times will vary depending on thickness of chops. For 1-inch chops, broil, grill or pan-fry chops over medium heat for approximately 4 to 6 minutes per side or until desired doneness. Spoon warmed sauce over chops.
