Yield: 1 Servings
|2 tablespoons||Fresh rosemary; finely chopped|
|2 tablespoons||Virgin olive oil; plus 3 T|
|1 medium||Red onion, sliced into; 1/4" half moons|
|3||Lemons,juice and zest|
|3||Oranges,juice and zest|
|3||Limes,juice and zest|
|4 tablespoons||Red wine vinegar|
|3||Oranges; Segments of|
|3||Lemons; Segments of|
|3||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@...>