Barbecued Lamb Chops

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 racks of lamb
  • 3 to 4 tablespoons fresh rosemary leaves, finely chopped
  • Salt
  • 2 tablespoons plus 3 tablespoons extra-virgin olive oil
  • 1 medium red onion, sliced into 1/4-inch thick half moons
  • 2 tablespoons sugar
  • 3 oranges, zested and juiced
  • 3 lemons, zested and juiced
  • 3 limes, zested and juiced
  • 1 bunch Italian parsley, leaves chopped fine
Directions
  • If 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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