Pinot Noir works best with this rich & fruity dish — or a Marsanne for the white wine-craving guests. Or, try making a red Sangria and topping the glass off with some of the grilled nectarines.
12 lamb chops, about 3/4-inch thick
3 Tbsp olive oil
Zest of 1 lemon
3 Tbsp fresh oregano leaves, roughly chopped
Salt and freshly ground pepper
3 ripe but firm nectarines
1 cup Lindsay® Manzanilla Olives Stuffed with Pimiento, drained
3 oz feta cheese, at room temperature
Place the lamb chops in a large nonreactive mixing bowl (stainless steel, ceramic, glass, plastic, or metal with enamel coating) and add 2 tablespoons of olive oil, the lemon zest, and half the oregano. Toss to coat the lamb chops and season well with salt and pepper. Allow to sit at room temperature for 20 minutes.
Preheat a grill to medium-high. If you are using a charcoal grill, prepare for direct heat.
Working around the pit, cut the nectarines into 4 large piece. Lightly brush the nectarines with the remaining 1 tablespoon of olive oil and lightly season with salt and pepper.
Spray the grill grates with a nonstick cooking spray and place the lamb and nectarines over direct heat. Cook the nectarines for a total of 2-3 minutes, turning as needed to achieve light grill marks. Cook the lamb for 2-3 minutes per side for medium-rare. Transfer the peaches to a cutting board and the lamb to a serving platter, allowing the lamb to rest for 5 minutes. Cut the peaches into 1/2-inch slices and place all over the platter with the lamb. Scatter the olives, remaining oregano, and crumbled feta on top of the lamb and serve at once.
