Grilled Lamb Chops with Nectarine Thyme Jam

You couldn't ask for a better partner for lamb's mildly earthy flavor than nectarines, used here in a quick jam and sizzled on the grill. Choose fruit with red-tinged flesh for an especially pretty presentation.

Yield: Serves 4
Total:
Recipe from Sunset

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Recipe Time

Total: 1 Hour, 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 716
  • Calories from fat: 50%
  • Protein: 45g
  • Fat: 40g
  • Saturated fat: 14g
  • Carbohydrate: 45g
  • Fiber: 4.6g
  • Sodium: 278mg
  • Cholesterol: 163mg

Ingredients

  • About 3 tbsp. lemon juice, divided
  • 1/4 cup olive oil, divided
  • About 3/4 tsp. kosher salt
  • About 1/2 tsp. pepper
  • 3 garlic cloves, minced
  • 1 tablespoon finely chopped fresh rosemary
  • 1/2 tablespoon finely chopped fresh thyme leaves, 1 tbsp. whole leaves, and thyme sprigs
  • 4 lamb shoulder chops (2 1/2 lbs. total)
  • 3 soft-ripe yellow nectarines (1 1/2 lbs. total), preferably with very red skin
  • 1/3 cup sugar
  • 1/2 teaspoon lemon zest
  • 2 firm-ripe yellow nectarines (1 lb. total)

Preparation

  1. 1. Whisk together 2 tbsp. lemon juice, 3 tbsp. oil, 3/4 tsp. salt, 1/2 tsp. pepper, the garlic, rosemary, and chopped thyme in a shallow dish. Add lamb and turn to coat. Chill, covered, 1 to 2 hours. Bring to room temperature 30 minutes before grilling.
  2. 2. Meanwhile, make jam: Put a small plate in freezer. Coarsely chop soft-ripe nectarines and put in a medium saucepan with 1 tbsp. lemon juice, 1 tbsp. water, the sugar, and lemon zest. Cook over medium heat, stirring and crushing with back of spoon, until fruit softens, 10 to 15 minutes. Boil gently, stirring, until a spoonful of jam put on the cold plate holds a soft shape, 10 minutes more. Stir in whole thyme leaves and more lemon juice to taste. Let cool.
  3. 3. Heat a grill to medium-high (450° to 500°). Cut firm-ripe nectarines in half and pit; brush with 1 tbsp. oil and sprinkle all over with salt and pepper to taste.
  4. 4. Grill chops (reserve marinade), turning once and basting with marinade, 8 to 10 minutes total for medium-rare. During last few minutes, grill nectarines, cut side down, until grill marks appear, 2 minutes. Cut fruit into wedges. Arrange meat and fruit on a platter and garnish with thyme sprigs. Serve with jam.
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