Peach Honey Grilled American Lamb Chops

For the American Lamb: Preheat outdoor grill to high. 

Season the trimmed rack of lamb liberally with salt and pepper on both sides. Place rack directly on the preheated grill; cook until browned and dark grill marks appear on the bottom. Flip the rack of lamb; grill on the other side until equally browned. 

Brush half the peach honey on the lamb. Close the grill; cook an additional 2 minutes. Flip; brush the other side with the remaining honey. 

Continue to grill lamb rack until desired doneness. Medium-rare should be golden brown with deep char marks on the outside, and removed from the grill with an internal temperature of 135°F (the temperature will continue to rise and meat will continue to cook when off the grill).

Let the lamb rest on a cutting board for 5 to 10 minutes covered with aluminum foil. Slice; plate with the salad before serving. 

For the Salad: Place watercress in a large bowl. Add 1 tablespoon oil, lemon juice, salt and pepper to taste; toss to combine. Place the salad on a large serving platter.

Drizzle the quartered peaches with the remaining oil; season lightly with salt and pepper. Place peaches directly on preheated grill. Grill for about 2 to 3 minutes per side until dark grill marks appear. Remove peaches from grill; place on top of the plated watercress. Serve alongside grill lamb chops.