Barbecued Lamb Chops W Citrus & Fire-Roasted Artichokes

Recipe Ingredients

		Fire-roasted artichokes with almonds - see * note
2		Lamb
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)
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

* Note: See the "Fire-Roasted Artichokes With Almonds" recipe which is included in this collection.

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.

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

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