If preparing in conjunction with the fire-roasted artichokes
, the barbecue
should be lit and then artichokes started when this dish is begun. If not, light the barbecue.
Clean and trim both racks of lamb and cut into 8 double chops. Chop
the rosemary with salt. Rub the chops with the herbs
with 2 tablespoons of extra-virgin olive oil. Set aside.
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.
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 with Fire Roasted Artichokes.