Barbecued Lamb Chops with Citrus and Fire-Roasted Artichokes
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Ingredients
| Fire-Roasted Artichokes with Almonds (see recipe elsewhere) | 2 | racks lamb | 2 tbsp. | finely chopped fresh rosemary | 5 tbsp. | virgin olive oil, divided | 1 | md. red onion, sliced in 1/4-inch half-moons | 1/2 cup | sugar | 3 | oranges, juice and zest of | 3 | lemons, juice and zest of | 3 | limes, juice and zest of | 4 tbsp. | red wine vinegar | 3 | oranges, segments of | 3 | lemons, segments of | 3 | limes, segments of | 1 bunch | Italian parsley, finely chopped |
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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 tbsp. olive oil and set aside.
In a 2- to 3-quart sauce pan, heat 3 tbsp. olive oil over high heat. Add onion and cook until softened, 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.
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