Peach Honey Grilled American Lamb Chops Food

PEACH HONEY GRILLED AMERICAN LAMB CHOPS

Steps:

• For the lamb chops: Preheat outdoor grill to high. Season the trimmed lamb chops liberally with salt and pepper on both sides. Place the rack of lamb directly on the preheated grill and let cook until browned and dark grill marks appear on the bottom. Flip the rack of lamb and grill on the other side until equally browned. Brush half the peach honey on the rack of lamb. Close the grill and let cook an additional 2 minutes. Flip and brush the other side with the remaining honey. Leave the lamb on the grill until desired doneness. Medium-rare should be golden brown with deep char marks on the outside and taken off the grill with an internal temperature of 135°F (the temperature will continue to rise and meat will continue to cook after it's off the grill). Let the lamb rest on a cutting board for 5-10 minutes covered with aluminum foil. Slice and plate with the salad before serving. For the salad: Place watercress in a large bowl. Add 1 tablespoon of the olive oil, lemon juice, salt and pepper to taste to the bowl and toss to combine. Place the salad on a large serving platter. Drizzle the quartered peaches with the remaining tablespoon of olive oil and season lightly with salt and pepper. Place peaches directly on preheated grill. Grill for about 2-3 minutes per side until dark grill marks appear. Remove peaches from grill and place on top of the platted watercress. Serve alongside grill lamb chops.

GRILLED LAMB LOIN CHOPS WITH WARM PEACH CHUTNEY

Steps:

• Place the Lamb chops in a flat glass or ceramic dish.
• Combine the oil and lemon juice and pour into the dish, swirling the chops through the mix to coat both sides.
• Season to taste with salt and pepper, cover with plastic and allow to marinate for 15-20 minutes, while you make the chutney.
• To make the chutney, heat the olive oil in a saucepan, add the leek and cook for 2-3 minutes over medium heat, or until soft.
• Add the peaches, vinegar, sugar and wine and bring to a boil.
• Reduce heat and simmer until peaches are soft and mixture is syrupy, about 15-20 minutes.
• Keep warm or refrigerate in a sealed container until ready to use.
• Remove chops from marinade and pat dry.
• Preheat a broiler or barbecue to medium high and grill the chops for 2-3 minutes on each side for medium rare or until cooked as desired.
• Serve with the chutney and garnish with cilantro or basil.
• This is delicious with grilled eggplant and peppers or salad of choice.