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.

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 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.

Grilled Lamb Chops With Nectarine Thyme Jam

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