Frenched Rack of Lamb over Mushrooms and Artichokes

I found this recipe on epicurean.com and lowered the calories without sacrificing any taste.  The original recipe also called for 3 pounds of lamb and made 4 servings.  Mine is a single serving of meat with extra veg.  I purchased my lamb from Planet Organics.  I have not been let down yet; I am so lucky to have that sort of service near me.

Rack of Lamb over Mushrooms and Artichokes

1/2 tsp salt
1/2 tsp pepper
1/2 tsp thyme
3/4 tsp rosemary
6 oz roast rack of lamb, frenched (2 chops) - fat trimmed
1 cup crimini mushrooms, halved
1 14oz can artichoke hearts in water, quartered
2 cloves garlic, minced
3 TBS flour
1.5 c. beef brother, 99% fat free


Preheat the oven to 450. Combine the salt, pepper, thyme and rosemary for a rub and apply to both sides of the lamb. Brown both sides of the lamb in a cooking spray treated skillet under high heat.  Place lamb on a cooking rack* and put in the oven 8 minutes or until internal temperature reaches 140 (thicker slabs of meat will require longer cooking time).  Remove from oven when done and let rest 15 minutes.  Meanwhile, brown the mushrooms in the skillet used for browning.  Reduce heat, add artichokes and garlic and saute another 3 minutes.  Sprinkle flours over the top and mix well, until flour is incorporated and no white is left. Add beef broth and allow to simmer over low heat for 10 minutes.  Sauce will thicken.  Serve lamb over the vegetable mixture, spooning sauce over the top.

Single serving if you want lots of veggies, 455 calories

Eric's dinner: box of Safeway brand beef stroganoff

*I was very clever (if I don't say so myself) with the "oven rack".  I didn't want to dirty my HUGE oven rack for 2 tiny chops, so I used a vegetable steamer in a casserole dish.  Worked perfect: