I could smell the fresh-ripened peach in the fruit bowl. The lamb chops were defrosted and ready for a grilling. Since I didn't have fresh mint or Dijon mustard for either of my favorite recipes, I decided on spicy rub for the chops. I pulled cinnamon, brown sugar, cayenne, and cumin from the pantry and mixed together. It smelled wonderful and aromatic! For the salsa I chopped the fresh peach, added chopped orange bell pepper, a jalapeno, red onion, parsley and real maple syrup. The result - spicy arrogant lamb chops topped with fresh and fruity salsa.
Spicy Grilled Lamb Chops w/ Peach Salsa
4 lamb chops
1 teaspoon ground cumin
big pinch cayenne pepper (or to taste)
1 teaspoon cinnamon
2 teaspoons brown sugar
salt and pepper to taste
1 peach, peeled and chopped
1/8 cup chopped red onion
1/4 cup chopped orange bell pepper
1/2 - 1 jalapeno, minced
1 1/2 teaspoons maple syrup
1 1/2 teaspoons chopped parsley
Salt and pepper to taste
1: Lamb Chops: Mix the dry ingredients through brown sugar together. Season lamb chops with salt and pepper. Drizzle olive oil over the chops and then sprinkle on dry seasoning and rub into the chops to coat all sides.
2: Fire up a grill to 400 degrees. Grill lamb chops to desired doneness. Use a meat thermometer to ensure it's cooked through.
3: Salsa: Combine salsa ingredients and season with salt.
4: Once chops are done; plate and top with salsa.
Serve with Steamed Broccoli and Smashed New Potatoes.
For Smashed New Potatoes; place cleaned potatoes in a pot of salted water. Bring to a boil and cook until just fork tender. Drain and let sit until slightly cool.
Drizzle olive oil in a pan. Take a potato masher or use your fist and smash potatoes into disks. Heat pan until olive oil is hot. Season potatoes with salt and pepper to taste. Place in heated olive oil and sprinkle on finely chopped fresh rosemary. Cook until browned then flip and season other side, sprinkling on remaining chopped fresh rosemary. Cook until browned.