| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian1 | 4 | servings |
INGREDIENTS
| Fire-roasted artichokes with almonds; see * note | ||
| 2 | Racks lamb | |
| 2 | tb | Finely-chopped fresh rosemary |
| 5 | tb | Virgin olive oil; divided |
| 1 | md | 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 | tb | Red wine vinegar |
| Segments of 3 oranges | ||
| Segments of 3 lemons | ||
| Segments of 3 limes | ||
| 1 | bn | Italian parsley; finely chopped |
INSTRUCTIONS
* Note: See the "Fire-Roasted Artichokes With Almonds" recipe which is included in this collection. 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 garnish with parsley. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5695) Per serving: 306 Calories (kcal); 20g Total Fat; (57% calories from fat); 3g Protein; 30g Carbohydrate; 10mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 1 1/2 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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