| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | New, Text, Import | 1 | Servings |
INGREDIENTS
| 2 | Racks lamb | |
| 2 | tb | Fresh rosemary; finely chopped |
| 2 | tb | Virgin olive oil; plus 3 T |
| 1 | md | 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 | tb | Red wine vinegar |
| 3 | Oranges; Segments of | |
| 3 | Lemons; Segments of | |
| 3 | Limes; Segments of | |
| 1 | bn | 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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