Barbequed Lamb Chops With Citrus And Fire-Roasted Articho
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Barbequed Lamb Chops With Citrus And Fire-Roasted Articho
  Lamb    Citrus  
Last updated 6/12/2012 1:07:10 AM. Recipe ID 33015. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Barbequed lamb chops with citrus and fire-roasted articho
 Categories: New, Text, Import
      Yield: 1 Servings
 
      2    Racks lamb
      2 tb Fresh rosemary; finely
           -chopped
      2 tb Virgin olive oil; plus 3 T
      1 md Red onion, sliced into; 1/4"
           -half moons
    1/2 c  Sugar
      3    Lemons,juice and zest
      3    Oranges,juice and zest
      3    Limes,juice and zest
      4 tb Red wine vinegar
      3    Oranges; Segments of
      3    Lemons; Segments of
      3    Limes; Segments of
      1 bn Italian parsley; finely
           -chopped
 
  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 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 33015 (Apr 03, 2005)

[an error occurred while processing this directive]