Barbecued Lamb Chops with Citrus and Fire-Roasted Artichokes

Ingredients

• 4  artichokes split
• 2 tablespoons rosemary fresh finely chopped
• 3  juice of lemon 
• 3  oranges 
• 1 bunch parsley italian finely chopped
• 2  lamb loins racks of
• 1 medium onion red sliced into 1/ half moons
• 4 tablespoons red wine vinegar 
• 0.5 cup sugar 
• 2 tablespoons virgin olive oil 

Equipment

• sauce pan
• grill

Directions

1. Preheat barbeque or grill, then place artichokes on grill.
2. Clean and trim racks of lamb and cut into 8 double chops.
3. Sprinkle chops with rosemary and brush with 2 tablespoons olive oil and set aside.
4. In a 2 to 3 quart sauce pan, heat 3 tablespoons olive oil over high heat.
5. Add onion and cook until softened, about 7 to 9 minutes.
6. Add sugar and cook until dark brown caramel begins to form.
7. Add juices and zests and vinegar and simmer 5 minutes.
8. Add fruit segments, simmer 2 minutes more and remove from heat.
9. Grill lamb chops over hot part of grill 5 to 7 minutes per side for medium rare.
10. Remove artichokes from grill and arrange on platter. Arrange lamb chops at other end, drizzle with citrus sauce and garnish with parsley.