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Barbequed Lamb Chops With Citrus And Fire-roasted Articho

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CATEGORY CUISINE TAG YIELD
Meats Italian Import, New, Text 1 Servings

INGREDIENTS

2 Racks lamb
2 T Fresh rosemary, finely
chopped
2 T Virgin olive oil, plus 3 T
1 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 T Red wine vinegar
3 Oranges, Segments of
3 Lemons, Segments of
3 Limes, Segments of
1 Italian parsley, finely
chopped

INSTRUCTIONS

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 Recipe By : Molto Mario  Posted to MC-Recipe Digest
V1 #306  Date: Sat, 16 Nov 1996 20:41:30 -0500 (EST)  From:
"suechef@sover.net" <suechef@sover.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 902
Calories From Fat: 40
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 1465.4mg
Potassium: 2636.2mg
Carbohydrates: 218.7g
Fiber: 27.8g
Sugar: 173.2g
Protein: 24g


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