cuisine.at :: Die Kochrezeptdatenbank - Rezept suchen, Rezepte von A-Z, mein Kochbuch

Rezept:

ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!

Barbequed Lamb Chops with Citrus and Fire-Roasted Artichoke
Zutaten für 1 Portionen	Menge anpassen
die Zutaten:
2	Racks lamb
2 Esslöffel	Fresh rosemary; finely chopped
2 Esslöffel	Virgin olive oil; plus 3 T
1 mittel	Red onion, sliced into; 1/4" half moons
1/2 Tasse	sugar
3	Lemons, juice and zest
3	Oranges, juice and zest
3	Limes, juice and zest
4 Esslöffel	red wine vinegar
3	Oranges; Segments of
3	Lemons; Segments of
3	Limes; Segments of
1 Bund	italien parsley finely chopped
die Zubereitung:
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.

Anmerkungen zum Rezept: