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Barbecued Lamb Chops with Citrus and Fire-Roasted Artichokes

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. fire-roasted artichokes with almonds -- seenote

  3. 2 racks lamb

  4. 2 tablespoons finely-chopped fresh rosemary

  5. 5 tablespoons virgin olive oil -- divided

  6. 1 medium red onion -- sliced in

  7. 1/4" thick

  8. 1/2 cup sugar

  9. juice and zest of 3 oranges

  10. juice and zest of 3 lemons

  11. juice and zest of 3 limes

  12. 4 tablespoons red wine vinegar

  13. segments of 3 oranges

  14. segments of 3 lemons

  15. segments of 3 limes

  16. 1 bunch Italian parsley -- finely chopped

Instructions Jump to Ingredients ↑

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

  2. Barbecue should be lit and artichokes started when this dish is begun. If not, light barbecue.

  3. 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.

  4. 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.

  5. 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.

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

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