Emprimir
Correo Electrónico
Receta Barbequed Lamb Chops With Citrus And Fire Roasted Artichoke
Add a photoRaciónes: 1
Ingredientes
- 2 x Racks lamb
- 2 Tbsp. Fresh rosemary, finely minced
- 2 Tbsp. Virgin extra virgin olive oil, plus 3 Tablespoons
- 1 med Red onion, sliced into, 1/4" half moons
- 1/2 c. Sugar
- 3 x Lemons,juice and zest
- 3 x Oranges,juice and zest
- 3 x Limes,juice and zest
- 4 Tbsp. Red wine vinegar
- 3 x Oranges, Segments of
- 3 x Lemons, Segments of
- 3 x Limes, Segments of
- 1 bn Italian parsley, finely minced
Direcciones
- 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 serve.
- Yield: 4 servings
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 840g | |
| Calories 854 | |
| Calories from Fat 258 | 30% |
| Total Fat 29.34g | 37% |
| Saturated Fat 4.36g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 841mg | 24% |
| Total Carbs 166.6g | 44% |
| Dietary Fiber 18.6g | 62% |
| Sugars 116.48g | 78% |
| Protein 5.76g | 9% |
