Barbecued Lamb Chops with Citrus and Fire-Roasted Artichokes

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

Fire-Roasted Artichokes with Almonds (see recipe elsewhere)
2 racks lamb
2 tbsp. finely chopped fresh rosemary
5 tbsp. virgin olive oil, divided
1 med. red onion, sliced in 1/4-inch half-moons
1/2 cup sugar
Juice and zest of 3 oranges
Juice and zest of 3 lemons
Juice and zest of 3 limes
4 tbsp. red wine vinegar
Segments of 3 oranges
Segments of 3 lemons
Segments of 3 limes
1 bunch Italian parsley, finely chopped

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 tbsp. olive oil and set aside.

In a 2- to 3-quart sauce pan, heat 3 tbsp. olive oil over high heat. Add onion and cook until softened, 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.

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Tagged: italian, lamb add tags

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