Baby Lamb Chops With Artichoke And Tarragon Dip
Serves: 4
Jonathan Flatley
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
45
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat the broiler or grill pan to high
2
In a food processor, combine the artichokes, marinated mushrooms, shallot, tarragon, and vinegar
3
Season with salt and pepper and turn processor on and stream in about 1/2 cup of evoo until a spoonable, fairly smooth dip forms, about 1 minute
4
Scrape the dip into a serving bowl and place a demitasse (small) spoon in the dip so it can be easy applied to each individual cooked lamb chop
5
Drizzle chops with a few teaspoons of evoo and season with salt and pepper
6
Grill or broil 2 minutes on each side and remove to rest
7
To serve, place dip on large platter or cutting board and surround with cooked chops and piles of baby cut carrots, sugar snap peas and halved radishes for dipping and topping
8
Garnish platter with additional sprigs of tarragon