Servings: 4
INGREDIENTS
Lamb Loin:
8 American Lamb loin chops, trimmed
1/4 cup olive oil
2 tablespoons lemon juice or white balsamic vinegar
Kosher salt and freshly ground pepper to taste
Peach Relish:
6 peaches
3 tablespoons clarified butter
2 tablespoons sugar
2 tablespoons butter
1 leek, white part only, very thinly sliced
3 tablespoons brown sugar
2 tablespoons rice wine vinegar
1/2 cup peach nectar
2 ounces golden raisins
1/4 cup basil, finely minced
DIRECTIONS
METHOD:
Mix oil with lemon juice or vinegar. Coat chops well; season. Pan sear in a heavy-bottomed pan or grill to desired doneness. Place on a rack; let meat rest for 3 minutes.
For Peach Relish: Rub peaches with clarified butter and sugar. Place in a pan; roast at 350°F for 12 to 20 minutes until skins start to turn soft. Peel peaches, then dice.
In a small pan, heat butter. Add leek; cook until soft. Add brown sugar and vinegar; simmer 2 to 3 minutes. Add nectar and raisins; simmer 3 to 5 minutes. Remove pan from stove; mix in basil. Cool.
To serve: Arrange chops on a plate or serving platter. Garnish with Peach Relish.
Recipe and image provided by the American Lamb Board