Summer-fresh peaches accented with red onions, chopped fresh cilantro and chipotle chiles make an original topping for lamb chops. Shoulder chops are an economical and very tasty cut of lamb, perfect for a busy weeknight. Look for chops with a round bone near one end, sometimes called shoulder arm chops. This recipe is also great with lamb loin chops, pork chops, or salmon fillets.
Grilled Lamb Chops with Fresh Peach Salsa
2 lamb shoulder round bone chops, each 1 inch (2.5 cm) thick
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
Coarse kosher salt and freshly ground pepper, to taste
Olive oil for brushing
2 peaches (12 oz./375 g total weight), peeled, if desired, and chopped
3 Tbs. minced red onion
3 Tbs. roughly chopped fresh cilantro
1/2–1 1/2 tsp. canned chipotle chiles in adobo sauce, minced with sauce
1 tsp. fresh lime juice
Rub both sides of the lamb chops with the cumin and cinnamon. Sprinkle with salt and pepper, and then brush with olive oil.
In a small bowl, combine the peaches, red onion, cilantro, chiles, and lime juice. Season to taste with salt and pepper.
Prepare a charcoal or gas grill for direct-heat grilling over high heat. Place the lamb on the grill rack. Cover the grill and cook the lamb for about 3 1⁄2 minutes per side for medium-rare. Place 1 lamb chop on each plate. Drain the salsa and spoon on top of the lamb. Serve right away. Serves 2.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.