Barbecued Lamb Chops With Citrus And Fire Roasted Artichokes Recipe
Servings: 4
Ingredients
- Fire-Roasted Artichokes With Almonds see * Note
- 2 x Racks lamb
- 2 Tbsp. Finely-minced fresh rosemary
- 5 Tbsp. Virgin extra virgin olive oil divided
- 1 med Red onion sliced in 1/4" thick half-moons
- 1/2 c. 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 bn Italian parsley finely minced
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 Tbsp. extra virgin olive oil and set aside.
- In a 2- to 3-qt sauce pan, heat 3 Tbsp. extra virgin olive oil over high heat. Add in onion and cook till softened, about 7 to 9 min. Add in sugar and cook till dark-brown caramel begins to create. Add in juices and zests and vinegar and simmer 5 min. Add in fruit segments, simmer 2 min more and remove from heat.
- Grill lamb chops over warm part of grill 5 to 7 min 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 4 servings | |
| Calories 180 | |
| Calories from Fat 152 | 84% |
| Total Fat 17.17g | 21% |
| Saturated Fat 2.46g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 63mg | 2% |
| Total Carbs 6.56g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.35g | 3% |
| Protein 0.34g | 1% |
