BBQ Lamb Chops
From dixonrohr 17 years agoIngredients
- 2 racks of lamb shopping list
- 3 to 4 tablespoons fresh rosemary leaves, finely chopped shopping list
- salt shopping list
- 2 tablespoons plus 3 tablespoons extra-virgin olive oil shopping list
- 1 medium red onion, sliced into 1/4-inch thick half moons shopping list
- 2 tablespoons sugar shopping list
- 3 oranges, zested and juiced shopping list
- 3 lemons, zested and juiced shopping list
- 3 limes, zested and juiced shopping list
- 1 bunch Italian parsley, leaves chopped fine shopping list
How to make it
- f preparing in conjunction with the fire-roasted artichokes, the barbecue should be lit and then artichokes started when this dish is begun. If not, light the barbecue.
- Clean and trim both racks of lamb and cut into 8 double chops. Chop the rosemary with salt. Rub the chops with the herbs and drizzle with 2 tablespoons of extra-virgin olive oil. Set aside.
- In a 2 to 3-quart saucepan, heat the 3 remaining tablespoons olive oil over high heat. Before the oil begins to smoke, add the onion and cook until softened, about 7 to 9 minutes. Add the sugar and continue cooking until a dark brown caramel begins to form. Add the citrus juices, the zests, and simmer 5 minutes more. Add the fruit segments and simmer 2 more minutes, and remove from the heat.
- Grill the lamb chops over the hot part of the grill 5 to 7 minutes per each side for medium rare. Remove the artichokes from the grill and arrange on a platter. Arrange the cooked lamb chops on the other end. Brush the chops with marjaram leaves dipped in citrus sauce. Garnish with parsley and serve immediately with Fire Roasted Artichokes.
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