Prep Time
15 MIn
Cook Time
20 MIN
Total Time
35 MIN
Servings
4
Ingredients
For the Chops:
- 4 American lamb loin chops
- 1 tablespoon olive oil
- Salt and freshly ground pepper
For the Ginger Peach Chutney:
- 1 ripe peach, diced
- 1 medium tomato, diced
- 1 tablespoon grated ginger
- 1 small shallot, finely chopped
- 12 calabrian chilis from a jar, or 1 small fresno chili, minced
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- ⅓ cup water
- Pinch of salt
Directions
1. Make the Chutney:
Combine all chutney ingredients in a small saucepan. Simmer over medium-low heat for 10–12 minutes, stirring occasionally, until soft and slightly jammy. Set aside.
2. Season the Lamb:
Rub American lamb chops with olive oil, salt, and pepper.
3. Grill the Chops:
Heat a grill or cast iron skillet over medium-high. Grill chops for 3–4 minutes per side (internal temp 130–135°F for medium-rare). Rest for 5 minutes.
4. Serve:
Spoon chutney over warm chops. Pair with grilled corn or a leafy summer salad.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
How to Cook American Lamb
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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