Combine all ingredients for sauce in a saucepan. Heat over low heat 5 mins., stirring as needed. Heat oven to 350 degrees. Mix flour, 1 teaspoon salt and pepper. Coat meat with flour mixture. Melt shortening in a dutch oven, brown meat and drain off fat. Brush meat with barbeque sauce. Pour water

Recipe: Barbequed Lamb Chops with Citrus and Fire-Roasted Artichoke ... Yield: 4 servings Recipe By : Molto Mario ...

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

Combine all ingredients for sauce in a saucepan. Heat over low heat 5 mins., stirring as needed. Heat oven to 350 degrees. Mix flour, 1 teaspoon salt and pepper. Coat meat with flour mixture. Melt shortening in a dutch oven, brown meat and drain off fat. Brush meat with barbeque sauce. Pour water

Wash and strip leaves from enough mint to give approx. 1 1/2 - 2 c. of leaves. Spread half the leaves over a large plate. Rinse the chops and arrange them one layer deep over the leaves. Spread the remaining leaves over the chops, cover, and refrigerate for 12-24 hours. Remove lamb from fridge,

Instructions Wash and strip leaves from enough mint to give approx. 1 1/2 - 2 c. of leaves. Spread half the leaves over a large plate. Rinse the chops and arrange them one layer deep over the leaves. Spread the remaining leaves over the chops, cover, and refrigerate for 12-24 hours. Remove lamb from