Barbecued Lamb Chops W Citrus & Fire-Roasted Artichokes

Recipe Ingredients

		Fire-Roasted Artichokes With Almonds - (see recipe)
2		Lamb racks
2 tablespoons	30ml	Finely-chopped fresh rosemary
5 tablespoons	75ml	Virgin olive oil - divided
1 tablespoon	15ml	Red onion - sliced in 1/4" thick (medium)
		Half-moons
1/2 cup	99g / 3.5oz	Sugar
		Juice and zest of 3 oranges
		Juice and zest of 3 lemons
		Juice and zest of 3 limes
4 tablespoons	60ml	Red wine vinegar
		Segments of 3 oranges
		Segments of 3 lemons
		Segments of 3 limes
1		Italian parsley - finely chopped

Recipe Instructions

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 garnish with parsley.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5695) - from the TV FOOD NETWORK

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