1. Prepare the Dressing/Marinade

In a small bowl, whisk together extra-virgin olive oil, champagne vinegar, honey, Dijon mustard, salt, and pepper.   Pour half into a large salad bowl.

2. Marinate the American Lamb Sirloin Chops:

To the other half, combine minced garlic, chopped rosemary, chopped thyme, salt, and pepper.

Rub the mixture all over the American lamb sirloin chops. Let them marinate at room temperature for 30 minutes or refrigerate for up to 4 hours.

3. Prep the Peaches:

Drizzle peach halves with olive oil and a pinch of salt. 

4.  Grill the American Lamb Sirloin Chops and Peaches

Preheat your grill to medium-high heat.

Grill the American lamb sirloin chops for about 4-5 minutes per side for medium-rare (140 degrees with carry over to 145), or until they reach your desired level of doneness.

Remove from the grill and let rest for 5-10 minutes before slicing.

At the same time, grill the peaches cut-side down for 2-3 minutes until grill marks appear and they are slightly softened. Flip and grill for another 2-3 minutes. Remove from the grill and set aside.

5. Assemble the Salad:

In a large salad bowl, combine the salad greens and sliced red onion with the dressing.  Transfer to a serving platter.  Top with sliced lamb, peaches, crumbled feta cheese, pistachios and mint leaves.