Lamb Chops with Artichokes <br /> <br />Ingredients: <br />2 lb (1 kg) lamb shoulder blade chops (about 4) <br />1 Tbsp (15 mL) chopped fresh thyme <br />1/2 tsp (2 mL) each salt and pepper <br />1 Tbsp extra virgin olive oil <br />1 large onion, thinly sliced <br />1 cup (250 mL) dry white wine <br />1/4 cup (50 mL) butter, melted <br />2 Tbsp (25 mL) tomato paste <br />2 jars (6 oz/170 mL each) marinated artichokes, drained <br />1/2 cup (125 mL) peas <br /> <br />Method: <br />Sprinkle chops with thyme, salt and pepper; toss to coat evenly. <br />In non-stick skillet, heat oil over medium high heat; brown chops on both sides and place in slow cooker. <br />Sprinkle onion over top. Whisk together wine, butter and tomato paste; pour into slow cooker. <br />Add artichokes. Cover and cook on Low for 6 hours or on High for 3 hours until lamb is very tender. <br /> <br />Makes 4 to 6 servings. <br /> <br />Tip: If fresh thyme isn’t available you can use 2 tsp (10 mL) dried thyme.