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Receta Barbecued Lamb Chops With Citrus And Fire Roasted Artichokes
by Global Cookbook

Barbecued Lamb Chops With Citrus And Fire Roasted Artichokes
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Ingredientes

  • 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

Direcciones

  1. Barbecue should be lit and artichokes started when this dish is begun. If not, light barbecue.
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields 4 servings.