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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.


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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