Grilled Lamb Chops with Arugula, Aged Goat Cheese, California Peaches and Toasted Almonds Recipe

Name: Grilled Lamb Chops with Arugula, Aged Goat Cheese, California Peaches and Toasted Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 lamb chops (2 chops per person); 12 cloves garlic, smashed; 4 large fresh sprigs thyme; 1 tablespoon freshly ground black pepper; 4 tablespoons extra-virgin olive oil; 1 tablespoon kosher salt; 1 peeled shallot; 1/2 cup sherry vinegar; 1 tablespoon Dijon mustard; Salt; Freshly ground black pepper; 1 cup extra-virgin olive oil; 4 tablespoons freshly chopped chives, divided; 6 California peaches (Freestone), split, stone removed, skin on; 1 tablespoon brandy; 4 tablespoons dark brown sugar; 10 cups baby arugula; 1 pound aged goat cheese, cut into 1/8-inch thick slices or rounds; 1/2 cup slivered almonds, toasted and salted

Servings: persons

24 lamb chops (2 chops per person)
12 cloves garlic, smashed
4 large fresh sprigs thyme
1 tablespoon freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
1 peeled shallot
1/2 cup sherry vinegar
1 tablespoon Dijon mustard
Salt
Freshly ground black pepper
1 cup extra-virgin olive oil
4 tablespoons freshly chopped chives, divided
6 California peaches (Freestone), split, stone removed, skin on
1 tablespoon brandy
4 tablespoons dark brown sugar
10 cups baby arugula
1 pound aged goat cheese, cut into 1/8-inch thick slices or rounds
1/2 cup slivered almonds, toasted and salted

1
For the lamb chops:
2
Lightly pound each chop and place them in a re-sealable bag.
3
Add the rest of the ingredients and let marinate for a minimum of 3 hours
4
For the vinaigrette:
5
Puree the shallots, vinegar and mustard in a blender or food processor for 30 seconds, then pulse in olive oil.
6
Whisk in 3 tablespoons of chopped chives.
7
Don't worry about arugula burning from vinaigrette - it is hardy and meant to be wilted.
8
Set the vinaigrette aside.
9
Toss peach halves with the brandy and sugar.
10
Allow to macerate for 1 hour.
11
Grill quickly, just allowing for peaches to get charred.
12
Toss arugula with the vinaigrette, then top with the goat cheese.
13
Garnish with remaining chives and the toasted the almonds.
14
Serve immediately.
15
Remove lamb chops from marinade.
16
Grill quickly over high heat until nicely charred and rare.
17
Serve at room temperature.

3167

kcal

Calories

250

Fat

Carbs

189

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 24 lamb chops (2 chops per person), 12 cloves garlic, smashed, 4 large fresh sprigs thyme, 1 tablespoon freshly ground black pepper, and more.

Yes, Grilled Lamb Chops with Arugula, Aged Goat Cheese, California Peaches and Toasted Almonds falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Lamb Chops with Arugula, Aged Goat Cheese, California Peaches and Toasted Almonds

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