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Barbequed Lamb Chops with Citrus and Fire-Roasted Artichoke

Ingredients: 2 Racks lamb 2 Tablespoon(s) Fresh rosemary, chopped 2 Tablespoon(s) Virgin olive oil 1 medium Red onion, sliced 1/2 Cup(s) Sugar 3 Lemons, juice and zest 3 Oranges, juice and zest 3 Limes, juice and zest 4 Tablespoon(s) Red wine vinegar 3 Oranges, Segments of 3 Lemons, Segments of 3 Limes, Segments of 1 Bunch(s) Italian parsley, chopped Directions: 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 serve. Yield: 4 servings
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