Barbequed Lamb Chops With Citrus And Fire Roasted Artichoke Recipe

• 2 x Racks lamb
• 2 Tbsp. Fresh rosemary, finely minced
• 2 Tbsp. Virgin extra virgin olive oil, plus 3 Tablespoons
• 1 med Red onion, sliced into, 1/4" half moons
• 1/2 c. Sugar
• 3 x Lemons,juice and zest
• 3 x Oranges,juice and zest
• 3 x Limes,juice and zest
• 4 Tbsp. Red wine vinegar
• 3 x Oranges, Segments of
• 3 x Lemons, Segments of
• 3 x Limes, Segments of
• 1 bn Italian parsley, finely minced

Directions