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60+ Minutes |
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Cooked by: Chef / Last Modified: 2/8/2008 / Base: Lamb / Number of Servings: 1 |
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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
| 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 |
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