Lamb chops with artichoke hearts and tomato

Name: lamb chops with artichoke hearts and tomato
Total time: 20 min
Yield: 4
Ingredients: 1 look artichoke heart; 6 vine tomato; 4 tablespoon olive oil; 1 tablespoon fresh thyme; 0.5 juice of lemon; 400 gram double lamb chops; 4 twig rosemary

Ingredients

Directions

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.