Barbecued Lamb Chops with Citrus and Fire-Roasted Artichokes



4 servings



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


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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