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  • 4servings
  • 50minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 artichokes, split in half

  2. 2 racks of lamb

  3. 2 tablespoons finely chopped fresh rosemary

  4. 2 tablespoons virgin olive oil , plus

  5. 3 tablespoons

  6. 1 medium red onion, sliced into 1/4-inch thick half moons

  7. 1/2 cup sugar

  8. 3 lemons,

  9. 3 oranges and 3 limes

  10. 4 tablespoons red wine vinegar

  11. 3 oranges,

  12. 3 lemons and 3 limes, segmented

  13. 1 bunch Italian parsley , finely chopped

Instructions Jump to Ingredients ↑

  1. Preheat barbeque or grill, then place artichokes on grill.

  2. 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.

  3. 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.

  4. 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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