Recipe for Barbequed Lamb Chops with Citrus and Fire-Roasted Artichoke 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
2 x Racks lamb
2 tbl Fresh rosemary, finely chopped
2 tbl Virgin olive oil, plus 3 T
1 med Red onion, sliced into, 1/4" half moons
1/2 cup Sugar
3 x Lemons,juice and zest
3 x Oranges,juice and zest
3 x Limes,juice and zest
4 tbl Red wine vinegar
3 x Oranges, Segments of
3 x Lemons, Segments of
3 x Limes, Segments of
Instructions:
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

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