3 soft-ripe yellow nectarines (1 1/2 lbs. total), preferably with very red skin
1/3 cup sugar
1/2 teaspoon lemon zest
2 firm-ripe yellow nectarines (1 lb. total)
Instructions
1. Whisk together 2 tbsp. lemon juice, 3 tbsp.
oil, 3/4 tsp. salt, 1/2 tsp. pepper, the garlic,
rosemary, and chopped thyme in a shallow dish. Add
lamb and turn to coat. Chill, covered, 1 to 2
hours. Bring to room temperature 30 minutes before
grilling.
2. Meanwhile, make jam- Put a small plate in
freezer. Coarsely chop soft-ripe nectarines and
put in a medium saucepan with 1 tbsp. lemon juice,
1 tbsp. water, the sugar, and lemon zest. Cook
over medium heat, stirring and crushing with back
of spoon, until fruit softens, 10 to 15 minutes.
Boil gently, stirring, until a spoonful of jam put
on the cold plate holds a soft shape, 10 minutes
more. Stir in whole thyme leaves and more lemon
juice to taste. Let cool.
3. Heat a grill to medium-high (450° to 500°). Cut
firm-ripe nectarines in half and pit; brush with 1
tbsp. oil and sprinkle all over with salt and
pepper to taste.
4. Grill chops (reserve marinade), turning once
and basting with marinade, 8 to 10 minutes total
for medium-rare. During last few minutes, grill
nectarines, cut side down, until grill marks
appear, 2 minutes. Cut fruit into wedges. Arrange
meat and fruit on a platter and garnish with thyme
sprigs. Serve with jam.
Originally Submitted
7/6/2014
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