barbequed lamb chops with citrus and fire-roasted artichoke

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Import
Yield
1 Servings
MeasureIngredient
Racks lamb
2 tablespoons Fresh rosemary; finely chopped
2 tablespoons Virgin olive oil; plus 3 T
1 medium Red onion, sliced into; 1/4" half moons
½ cup Sugar
Lemons,juice and zest
Oranges,juice and zest
Limes,juice and zest
4 tablespoons Red wine vinegar
Oranges; Segments of
Lemons; Segments of
Limes; Segments of
1 bunch Italian parsley; finely chopped

Barbecue should be lit and artichokes started when this dish is begun. If not, light barbecue.

Clean and trim racks of lamb and cut into 8 double chops. Sprinkle chops with rosemary and brush with 2 tablespoons olive oil and set aside.

In a 2 to 3 quart sauce pan, heat 3 tablespoons olive oil over high heat.

Add onion and cook until softened, about 7 to 9 minutes. Add sugar and cook until dark brown caramel begins to form. Add juices and zests and vinegar and simmer 5 minutes. Add fruit segments, simmer 2 minutes more and remove from heat.

Grill lamb chops over hot part of grill 5 to 7 minutes per side for medium rare. Remove artichokes from grill and arrange on platter. Arrange lamb chops at other end, drizzle with citrus sauce and serve.

Yield: 4 servings

Recipe By : Molto Mario

Posted to MC-Recipe Digest V1 #306 Date: Sat, 16 Nov 1996 20:41:30 -0500 (EST) From: "suechef@..." <suechef@...>

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