Lamb Chops with Artichokes

Ingredients:
2 lb (1 kg) lamb shoulder blade chops (about 4)
1 Tbsp (15 mL) chopped fresh thyme
1/2 tsp (2 mL) each salt and pepper
1 Tbsp extra virgin olive oil
1 large onion, thinly sliced
1 cup (250 mL) dry white wine
1/4 cup (50 mL) butter, melted
2 Tbsp (25 mL) tomato paste
2 jars (6 oz/170 mL each) marinated artichokes, drained
1/2 cup (125 mL) peas

Method:
Sprinkle chops with thyme, salt and pepper; toss to coat evenly.
In non-stick skillet, heat oil over medium high heat; brown chops on both sides and place in slow cooker.
Sprinkle onion over top. Whisk together wine, butter and tomato paste; pour into slow cooker.
Add artichokes. Cover and cook on Low for 6 hours or on High for 3 hours until lamb is very tender.

Makes 4 to 6 servings.

Tip: If fresh thyme isn’t available you can use 2 tsp (10 mL) dried thyme.