Lamb chops with artichoke hearts and tomato

Pour the artichoke hearts and halve them. Let the artichoke hearts drain on kitchen paper. Halve the tomatoes and finely chop the thyme.

In a bowl, mix the olive oil with thyme, freshly ground black pepper and 2 tablespoons of lemon juice.

Rub the lamb chops with half of the oil mixture. Roast the chops in a hot grill pan in 4-6 minutes nicely brown and inside rosé. Turn after 2-3 minutes.

In the meantime, spread the artichoke hearts around and also the cut surfaces of the tomatoes with the oil mixture. Put the lamb chops on a plate and keep them warm between 2 plates.

Place the tomatoes on their cutting edges in the grill pan and roast them in 4-6 minutes brown and done, turning them halfway. Place the artichoke hearts and rosemary slices in the grill pan and roast them nicely brown in 3-4 minutes.

Place the lamb chops on warm plates and divide the artichoke hearts and tomatoes with the rosemary next to it. Tasty with couscous.