| 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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