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.