For the lamb chops
2.5-3 pounds American lamb rib chops (about 10 chops), trimmed of excess fat
salt and pepper
3-4 tablespoons peach honey
For the salad
5 ounces watercress
3 large firm peaches, pitted and quartered
2 tablespoons olive oil
salt and pepper
juice of half a lemon
For the lamb chops:
Preheat outdoor grill to high.
Season the trimmed lamb chops liberally with salt and pepper on both sides.
Place the rack of lamb directly on the preheated grill and let cook until browned and dark grill marks appear on the bottom. Flip the rack of lamb and grill on the other side until equally browned.
Brush half the peach honey on the rack of lamb. Close the grill and let cook an additional 2 minutes. Flip and brush the other side with the remaining honey.
Leave the lamb on the grill until desired doneness. Medium-rare should be golden brown with deep char marks on the outside and taken off the grill with an internal temperature of 135°F (the temperature will continue to rise and meat will continue to cook after it’s off the grill).
Let the lamb rest on a cutting board for 5-10 minutes covered with aluminum foil. Slice and plate with the salad before serving.
For the salad:
Place watercress in a large bowl. Add 1 tablespoon of the olive oil, lemon juice, salt and pepper to taste to the bowl and toss to combine. Place the salad on a large serving platter.
Drizzle the quartered peaches with the remaining tablespoon of olive oil and season lightly with salt and pepper.
Place peaches directly on preheated grill. Grill for about 2-3 minutes per side until dark grill marks appear. Remove peaches from grill and place on top of the platted watercress. Serve alongside grill lamb chops.
PREP TIME: 10 Minutes
COOK TIME: 15 Minutes