Barbequed Lamb Shank Dinner
INGREDIENTS:
2 Racks lamb
2 tb Fresh rosemary; finely
-chopped
2 tb Virgin olive oil; plus 3 T
1 md Red onion, sliced into; 1/4"
-half moons
1/2 c Sugar
3 Lemons,juice and zest
3 Oranges,juice and zest
3 Limes,juice and zest
4 tb Red wine vinegar
3 Oranges; Segments of
3 Lemons; Segments of
3 Limes; Segments of
1 bn Italian parsley; finely
-chopped
2 Racks lamb
2 tb Fresh rosemary; finely
-chopped
2 tb Virgin olive oil; plus 3 T
1 md Red onion, sliced into; 1/4"
-half moons
1/2 c Sugar
3 Lemons,juice and zest
3 Oranges,juice and zest
3 Limes,juice and zest
4 tb Red wine vinegar
3 Oranges; Segments of
3 Lemons; Segments of
3 Limes; Segments of
1 bn Italian parsley; finely
-chopped
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