Ingredients

24 chops, 6 to 8 servings

　　1 can (15 ounces) quartered artichoke hearts in water, drained

　　1 jar (6 ounces) marinated baby mushrooms and their liquid

　　1 shallot, coarsely chopped

　　4 sprigs fresh tarragon, stripped, plus a few sprigs for garnish

　　3 tablespoons white wine vinegar

　　Salt and freshly ground black pepper

　　1/2 cup extra-virgin olive oil (EVOO), plus some for drizzling

　　24 baby lamb chops (get the butcher to cut them)

　　1/2 pound baby cut carrots (available in produce department)

　　1/2 pound sugar snap peas

　　4 radishes, cleaned and trimmed but left on greens, halved lengthwise

　　

Step 1

Preheat a broiler or grill pan to high.

　　

Step 2

In a food processor, combine the artichokes, marinated mushrooms, shallot, tarragon, and vinegar. Season with salt and pepper and turn the processor on; stream in about 1/2 cup of the 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 easily dolloped onto each individual lamb chop when they’re served.

　　

Step 3

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

　　

Step 4

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

　　Rachael Ray's 30-Minute Get Real Meals