The combination of vegetables, chicken stock, and vinegar is perfect for these delicious lamb chops.

Serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes

Ingredients:

• 4 shoulder lamb chops (1/2 inch thick each)
• 4 artichoke hearts (from one 14 ounce water-packed can), rinsed, drained and each cut into 6 wedges
• 1 medium onion, halved crosswise and cut into ¼ inch thick slices
• ½ cup pitted kalamata olives, halved
• ½ cup cherry tomatoes halved
• 1 tbsp lemon zest strips
• 1 cup low sodium chicken stock
• 2 tbsp extra virgin olive oil
• Apple cider vinegar ¼ cup
• Sugar 1 tablespoon
• Coarse salt and black pepper to taste

Directions:

• Pat dry each lamb chop and season with salt and pepper.
• In a large skillet, heat 1 tablespoon olive oil over medium-high heat until hot.
• Working in 2 batches cook lamb chops 5 minutes per side.
• Transfer to a platter and cover loosely with aluminum foil.
• In the same skillet, with remaining oil of lamb chops add artichoke hearts and onion.
• Cook for 3 to 5 minutes or until softened and golden.
• Stir in vinegar, sugar, tomatoes, and chicken stock, cover, and cook for 5 minutes.
• Uncover and cook for 5 more minutes or until sauce is reduced by half.
• Add in olives and lemon zest.
• Season with salt and pepper.
• Spoon vegetables and sauce over lamb chop and serve.