Grilled Lamb Chops With Nectarine Thyme Jam Recipe

Name: Grilled Lamb Chops With Nectarine Thyme Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 3 tbsp. lemon juice, divided; 1/4 cup olive oil, divided; About 3/4 tsp. kosher salt; About 1/2 tsp. pepper; 3 garlic cloves, minced; 1 tablespoon finely chopped fresh rosemary; 1/2 tablespoon finely chopped fresh thyme leaves, 1 tbsp. whole leaves, and thyme sprigs; 4 lamb shoulder chops (2 1/2 lbs. total); 3 soft-ripe yellow nectarines (1 1/2 lbs. total), preferably with very red skin; 1/3 cup sugar; 1/2 teaspoon lemon zest; 2 firm-ripe yellow nectarines (1 lb. total)

Servings: persons

About 3 tbsp. lemon juice, divided
1/4 cup olive oil, divided
About 3/4 tsp. kosher salt
About 1/2 tsp. pepper
3 garlic cloves, minced
1 tablespoon finely chopped fresh rosemary
1/2 tablespoon finely chopped fresh thyme leaves, 1 tbsp. whole leaves, and thyme sprigs
4 lamb shoulder chops (2 1/2 lbs. total)
3 soft-ripe yellow nectarines (1 1/2 lbs. total), preferably with very red skin
1/3 cup sugar
1/2 teaspoon lemon zest
2 firm-ripe yellow nectarines (1 lb. total)

1
Whisk together 2 tbsp. lemon juice, 3 tbsp. oil, 3/4 tsp. salt, 1/2 tsp. pepper, the garlic, rosemary, and chopped thyme in a shallow dish. Add lamb and turn to coat. Chill, covered, 1 to 2 hours. Bring to room temperature 30 minutes before grilling.
2
Meanwhile, make jam: Put a small plate in freezer. Coarsely chop soft-ripe nectarines and put in a medium saucepan with 1 tbsp. lemon juice, 1 tbsp. water, the sugar, and lemon zest. Cook over medium heat, stirring and crushing with back of spoon, until fruit softens, 10 to 15 minutes. Boil gently, stirring, until a spoonful of jam put on the cold plate holds a soft shape, 10 minutes more. Stir in whole thyme leaves and more lemon juice to taste. Let cool.
3
Heat a grill to medium-high (450u00b0 to 500u00b0). Cut firm-ripe nectarines in half and pit; brush with 1 tbsp. oil and sprinkle all over with salt and pepper to taste.
4
Grill chops (reserve marinade), turning once and basting with marinade, 8 to 10 minutes total for medium-rare. During last few minutes, grill nectarines, cut side down, until grill marks appear, 2 minutes. Cut fruit into wedges. Arrange meat and fruit on a platter and garnish with thyme sprigs. Serve with jam.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: About 3 tbsp. lemon juice, divided, 1/4 cup olive oil, divided, About 3/4 tsp. kosher salt, About 1/2 tsp. pepper, and more.

Yes, Grilled Lamb Chops With Nectarine Thyme Jam 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.

That's it — enjoy your meal!

Grilled Lamb Chops With Nectarine Thyme Jam

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions