Barbecued Lamb Chops With Citrus And Fire Roasted Artichokes Recipe

1. 1

   Barbecue should be lit and artichokes started when this dish is begun.

2. 2

   If not, light barbecue.

3. 3

   Clean and trim racks of lamb and cut into 8 double chops.

4. 4

   Sprinkle chops with rosemary and brush with 2 Tbsp.

5. 5

   extra virgin olive oil and set aside.

6. 6

   In a 2- to 3-qt sauce pan, heat 3 Tbsp.

7. 7

   extra virgin olive oil over high heat.

8. 8

   Add in onion and cook till softened, about 7 to 9 min.

9. 9

   Add in sugar and cook till dark-brown caramel begins to create.

10. 10

    Add in juices and zests and vinegar and simmer 5 min.

11. 11

    Add in fruit segments, simmer 2 min more and remove from heat.

12. 12

    Grill lamb chops over warm part of grill 5 to 7 min per side for medium-rare.

13. 13

    Remove artichokes from grill and arrange on platter.

14. 14

    Arrange lamb chops at other end, drizzle with citrus sauce and garnish with parsley.

15. 15

    This recipe yields 4 servings.

No additional tips available.