← All recipes

Barbequed Lamb Chops with Citrus and Fire-Roasted Artichoke

Barbequed Lamb Chops with Citrus and Fire-Roasted Artichoke comes together with Racks Lamb, Fresh Rosemary Finely Chopped, Virgin Olive Oil Plus T, Red Onion Sliced Into Half Moons, and Sugar. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2
• 2 tbsp
• 2 tbsp
• 1
• 1/2 cup
• 3
• 3
• 3
• 4 tbsp
• 3
• 3
• 3
• 1 bunch

Method (preview)

1. 1

   Clean and trim racks of lamb and cut into 8 double chops.

2. 2

   Sprinkle chops with rosemary and brush with 2 tablespoons olive oil and set aside.

3. 3

   Add onion and cook until softened, about 7 to 9 minutes.

4. 4

   Add sugar and cook until dark brown caramel begins to form.

5. 5

   Add juices and zests and vinegar and simmer 5 minutes.

6. 6

   Add fruit segments, simmer 2 minutes more and remove from heat.

7. 7

   Grill lamb chops over hot part of grill 5 to 7 minutes per side for medium rare.

8. 8

   Remove artichokes from grill and arrange on platter.

9. 9

   Arrange lamb chops at other end, drizzle with citrus sauce and serve.

10. 10

    Posted to MC-Recipe Digest V1 #306