Peach Honey Grilled American Lamb Chops
I glazed the rack of lamb on the grill with the peach honey and what resulted was a perfectly cooked medium-rare chop with a charred, sweet, floral peach crunchy exterior. Grilled peaches on top of a simply dressed watercress salad were served alongside the lamb chops and I made a simple brown and wild rice salad (studded with things like feta, fresh herbs, dried cranberries, seeds and nuts) and some grilled baby broccoli to fill up the table. - Running to the Kitchen
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.
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.
Recipe and photos courtesy of the American Lamb Board and Running to the Kitchen.
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