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Lamb chops and peaches

We had a good summer meal this week of grilled lamb chops and peach salad, thanks to the special occasion of having our grandmother for a visit and the great selection of peaches at the farmers market! The sweet acidity of the fruit really complimented the strong garlic and lamb flavor. Chilled chardonnay made a very nice light pairing. This meal is great for summer grilling, I think. There is no really fancy marinade, so the prep time is kept to a minimal, and slicing up the peaches takes no time at all.


For the lamb of about 12 chops, chop three cloves of garlic finely and combine with 1 tablespoon of fresh cracked pepper and 3 tablespoons of fresh or dried rosemary. Pat onto the meat and refrigerator overnight or for a few hours.

Grill over hot flames – 4 minutes per side, take off the heat and let rest about 10 minutes under foil.

For the peaches, I used the typical yellow flesh variety, although white peaches here would be just delicious. A tip: for salads and desserts in which the fruit will be cut up, go for seconds or imperfect fruit at the farmer’s market. Substantial savings can be had.

Sprinkle peaches with a little lemon juice after slicing. They will keep their color longer. These look so nice served in a white bowl, I think.

Serve and devour. Here’s to the flavors of summer!

Images and recipes by Allison Warren for Modern Plum.

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One comment on “Lamb chops and peaches

  1. mango.shenanigans
    August 24, 2012

    looks delicious!!

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This entry was posted on July 6, 2012 by in Food and tagged , , , , .
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