Barbequed Lamb Chops with Citrus and Fire-Roasted Artichoke

Yield:	1 Servings
Categories:

2		Racks lamb
2	tb	Fresh rosemary; finely chopped
2	tb	Virgin olive oil; plus 3 T
1	md	Red onion, sliced into; 1/4" half moons
1/2	c	Sugar
3		Lemons,juice and zest
3		Oranges,juice and zest
3		Limes,juice and zest
4	tb	Red wine vinegar
3		Oranges; Segments of
3		Lemons; Segments of
3		Limes; Segments of
1	bn	Italian parsley; finely chopped