Lamb Chops with Artichokes and Rosemary

• 3 tablespoons olive oil, divided
• 3 garlic cloves, minced, divided
• 3 1/2 teaspoons minced fresh rosemary, divided
• 2 teaspoons grated orange peel, divided
• 2 8-ounce packages frozen artichoke hearts, thawed
• 1 1/2 cups low-salt chicken broth
• 8 1-inch-thick loin lamb chops

1. Heat 2 tablespoons oil in large skillet over medium-high heat.
2. Add 2 minced garlic cloves, 2 teaspoons rosemary, and 1/2 teaspoon orange peel; stir 30 seconds.
3. Add artichoke hearts and broth; bring to boil.
4. Cover; boil 5 minutes.
5. Uncover; cook until sauce thickens, stirring occasionally, about 4 minutes.
6. Remove from heat.
7. Sprinkle lamb with remaining garlic and rosemary, then salt and pepper.
8. Heat remaining oil in another large skillet over medium-high heat.
9. Add lamb; saute until cooked to desired doneness, about 4 minutes per side for medium-rare.
10. Transfer lamb to platter.
11. Spoon off fat from skillet with lamb.
12. Add artichoke mixture; boil 2 minutes, scraping up browned bits.
13. Season with salt and pepper.
14. Spoon artichoke mixture around lamb.
15. Sprinkle with remaining orange peel and serve.

olive oil, garlic, fresh rosemary, orange peel, frozen artichoke, lowsalt, chops

Taken from www.epicurious.com/recipes/food/views/lamb-chops-with-artichokes-and-rosemary-109387 (may not work)