Grilled Lamb Chops with Spanish Manzanilla Olives, Feta & Grilled Nectarines

Grilled Lamb Chops with Spanish Manzanilla Olives, Feta & Grilled Nectarines

Grilled stone fruit is a really special way to liven up a summer recipe, and it pairs beautifully with the richness of the lamb and the saltiness from the olives and feta. You could also slightly chop the olives and peaches and stir it together with the feta and oregano to serve with sliced lamb atop slices of grilled bread. Recipe provided by chef & cookbook author Kate McMillan.


  • prep
  • cook
  • 4 servings

Ingredients

  • 12 lamb chops, about 3/4-inch thick

  • 3 tablespoons olive oil

  • Zest of 1 lemon

  • 3 tablespoons fresh oregano leaves, roughly chopped

  • Salt and freshly ground pepper

  • 3 ripe but firm nectarines

  • 1 cup Lindsay® Whole Spanish Manzanilla Olives (or your favorite green Lindsay olive), drained

  • 3 ounces feta cheese, at room temperature


Cooking Directions

  1. Place the lamb chops in a large nonreactive mixing bowl 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.

  2. Preheat a grill to medium-high. If you are using a charcoal grill, prepare for direct heat.

  3. 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.

  4. Spray the grill grates with a nonstick cooking spray and place the lamb and nectarines over di-rect 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.

  5. Transfer the peaches to a cut-ting 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, re-maining oregano, and crumbled feta on top of the lamb and serve at once.

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