Barbequed lamb chops with citrus and fire-roasted artichoke
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 |
| 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 |
Directions
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@...>