Recipe courtesy of Rachael Ray
Total:
19 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Preheat the broiler or grill pan to high.

In a food processor, combine the artichokes, marinated mushrooms, shallot, tarragon, and vinegar. Season with salt and pepper and turn processor on and stream in about 1/2 cup of evoo until a spoonable, fairly smooth dip forms, about 1 minute. Scrape the dip into a serving bowl and place a demitasse (small) spoon in the dip so it can be easy applied to each individual cooked lamb chop.

Drizzle chops with a few teaspoons of evoo and season with salt and pepper. Grill or broil 2 minutes on each side and remove to rest.

To serve, place dip on large platter or cutting board and surround with cooked chops and piles of baby cut carrots, sugar snap peas and halved radishes for dipping and topping. Garnish platter with additional sprigs of tarragon.

IDEAS YOU'LL LOVE

Grilled Lamb Chops with Mustard Barbecue Sauce

Recipe courtesy of Bobby Flay

Smoked Baby Back Ribs

Recipe courtesy of Food Network Kitchen

Baby Carrots

Recipe courtesy of Rachael Ray

Rack of Lamb

Recipe courtesy of Ina Garten

Easy Grilled Pork Chops

Recipe courtesy of Sunny Anderson

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Onion-and-Pepper Pork Chops

Recipe courtesy of Food Network Kitchen

Lemon And Herb Roasted Chicken With Baby Potatoes

Recipe courtesy of Tyler Florence

Roasted Root Vegetable Irish Lamb Stew

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking