Barbecued Lamb Chops

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Ingredients

  • 2 racks of lamb ⓘ
  • 3 -4 tablespoons fresh rosemary leaves, finely chopped ⓘ
  • salt ⓘ
  • 2 tablespoons extra virgin olive oil ⓘ
  • 3 tablespoons extra virgin olive oil ⓘ
  • 1 medium red onion, sliced into 1/4-inch thick half moons
  • 2 tablespoons sugar ⓘ
  • 3 oranges, juice and zest of ⓘ

Instructions

  1. 1. 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.
  2. 2. 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.
  3. 3. 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.

Nutrition & Diet Analysis (per serving)

354 kcal 18% DV
Protein Fat Carbs

Macronutrients

Protein 5.7g 11% DV
Total Fat 30.4g 39% DV
Carbs 17.1g 6% DV
Fiber 1.6g 6% DV
Sugar 3.6g 7% DV

Electrolytes

Sodium 9714.8mg 100% DV
Potassium 320.8mg 7% DV
Cholesterol 18.3mg 6% DV

Vitamins & Minerals

Vitamin A 1.5mcg
Vitamin C 18.9mg 21% DV
Calcium 38.5mg 3% DV
Iron 2.9mg 16% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

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sugar lemon extra-virgin olive oil lamb orange red onion salt
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