1 can (14 ounces) artichoke hearts in water rinsed, drained, and quartered
8 loin lamb chops each 1 inch thick (about 2 pounds total)
Directions
In a blender, purée pistachios with ¼ cup parsley and ¼ cup water until smooth (add a splash more water if necessary). Season well with salt and pepper. Set aside.
Heat a large skillet over medium-high. Season lamb with salt and pepper, and place in skillet. Cook until medium-rare, 4 to 6 minutes per side. Transfer to a plate, and cover loosely with aluminum foil. Reserve skillet (and any fat left in it).
Add tomatoes, artichokes, and ¼ cup water to skillet. Season with salt and pepper. Cook over medium-high, stirring frequently, until tomatoes begin to soften, 6 to 8 minutes. Mix in remaining ¼ cup parsley. Serve lamb with vegetable sauté and pistachio sauce.
This is delicious! I made it with Christmas Limas, because that's what I had on hand. The next time I make it, I'll omit the added salt, but it's so good!!
Hi Kathy, sorry to hear it didn't work out for you. The batter should be pretty thick (thicker than pancake batter), and I've double checked the ingredients and it they don't seem off. What was the coarseness of your cornmeal?Also, did you use weight measures or volumetric measures?
I have seen this Mickey's / Sparky*s recipe but it is nothing like I have eat in Okinawa restaurants. It just different kind of recipe of same kind of dish. Maybe these 2 recipes are totally different area or totally different era. Both can be real recipes. But thank you for your reply. next week I'll try the other version.
Hi Hanna, I'm not a health professional so I'm not qualified to give that kind of advice. Perhaps it's worth seeing the advice of a health professional if you're concerned about it.
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