Ingredients Jump to Instructions ↓

  1. 2 Lamb racks

  2. 2 tablespoons 30ml Finely-chopped fresh rosemary

  3. 5 tablespoons 75ml Virgin olive oil - divided

  4. 1 tablespoon 15ml Red onion - sliced in

  5. 1/4" thick (medium) Half-moons

  6. 1/2 cup 99g / 3 1/2oz Sugar Juice and zest of

  7. 3 oranges Juice and zest of

  8. 3 lemons Juice and zest of

  9. 4 tablespoons 60ml Red wine vinegar Segments of

  10. 3 oranges Segments of

  11. 3 lemons Segments of

  12. 3 limes

  13. 1 Italian parsley - finely chopped

Instructions Jump to Ingredients ↑

  1. 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.


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