Honey-Prune Glazed Lamb with Artichoke Chickpea Fritters

Succulent pan-seared lamb chops paired with crispy, savory artichoke fritters and a sweet-tart prune reduction.

Ingredients

• 4 Lamb chops
• 1 can Artichoke hearts, drained and chopped
• 1/2 cup Chickpea flour
• 1/4 cup Almond milk
• 5-6 Prunes, finely chopped
• 2 tbsp Honey
• 2 tbsp Oil (for frying)
• 1 tbsp Butter
• Salt and pepper to taste

Instructions

A balance of savory chickpea batter and sweet fruit glaze creates a sophisticated flavor profile.

1. In a small bowl, whisk together chickpea flour, almond milk, salt, and pepper to create a thick batter. Fold in the chopped artichoke hearts.
2. Heat oil in a skillet over medium-high heat. Drop spoonfuls of the artichoke batter into the oil and fry for 3–4 minutes per side until golden and crispy. Drain on paper towels.
3. Season lamb chops generously with salt and pepper. In a separate heavy skillet, sear the chops in oil for 3–5 minutes per side (depending on thickness) until cooked to desired doneness. Remove lamb from the pan and let rest.
4. In the same pan used for the lamb, add the butter, chopped prunes, and honey. Simmer over medium heat for 2–3 minutes, scraping up any browned bits, until the sauce thickens into a syrupy glaze.
5. Plate the lamb chops, drizzle the prune-honey glaze over the meat, and serve alongside the warm artichoke fritters.

Drizzle extra glaze over the fritters for added sweetness.