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Lamb chops:
24 lamb chops (2 chops per person) 12 cloves garlic, smashed 4 large fresh sprigs thyme 1 tablespoon freshly ground black pepper 4 tablespoons extra-virgin olive oil 1 tablespoon kosher salt For the vinaigrette: 1 peeled shallot 1/2 cup sherry vinegar 1 tablespoon Dijon mustard Salt Freshly ground black pepper 1 cup extra-virgin olive oil 4 tablespoons freshly chopped chives, divided 6 California peaches (Freestone), split, stone removed, skin on
For the lamb chops: Lightly pound each chop and place them in a re-sealable bag. Add the rest of the ingredients and let marinate for a minimum of 3 hours For the vinaigrette:
Toss peach halves with the brandy and sugar. Allow to macerate for 1 hour. Grill quickly, just allowing for peaches to get charred. Toss arugula with the vinaigrette, then top with the goat cheese. Garnish with remaining chives and the toasted the almonds. Serve immediately. Remove lamb chops from marinade. Grill quickly over high heat until nicely charred and rare. Serve at room temperature. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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