Barbecued Lamb Chops with Citrus and Fire-Roasted Artichokes (Mario Batali) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
4 artichokes, split in half |
2 racks of lamb |
2 tablespoons finely chopped fresh rosemary |
2 tablespoons virgin olive oil, plus 3 tablespoons |
1 medium red onion, sliced into 1/4-inch thick half moons |
1/2 cup sugar |
juice and zest of 3 lemons, 3 oranges and 3 limes |
4 tablespoons red wine vinegar |
3 oranges, 3 lemons and 3 limes, segmented |
1 bunch italian parsley, finely chopped |
Directions:
1. Preheat barbeque or grill, then place artichokes on grill.
2. 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.
3. 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.
4. 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 garnish with parsley.
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