Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        fire-roasted artichokes with almonds -- see * note
   2      racks         lamb
   2      tablespoons   finely-chopped fresh rosemary
   5      tablespoons   virgin olive oil -- divided
   1      medium        red onion -- sliced in 1/4" thick
     1/2  cup           sugar
                        juice and zest of 3 oranges
                        juice and zest of 3 lemons
                        juice and zest of 3 limes
   4      tablespoons   red wine vinegar
                        segments of 3 oranges
                        segments of 3 lemons
                        segments of 3 limes
   1      bunch         Italian parsley -- finely chopped

Preparation:

* Note: See the "Fire-Roasted Artichokes With Almonds" recipe which is included in this collection. 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 garnish with parsley. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5695)