Recipe courtesy of Adam Perry Lang
Total:
4 hr
Active:
30 min
Yield:
12 servings
Level:
Easy

Ingredients

Lamb chops:
For the vinaigrette:

Directions

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:

Puree the shallots, vinegar and mustard in a blender or food processor for 30 seconds, then pulse in olive oil. Whisk in 3 tablespoons of chopped chives. Don't worry about arugula burning from vinaigrette - it is hardy and meant to be wilted. Set the vinaigrette aside.

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 or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

IDEAS YOU'LL LOVE

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Grilled Pork Chops

Recipe courtesy of Gina Neely|Pat Neely

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Grilled Chicken Sliders

Recipe courtesy of Ree Drummond

Moroccan Lamb Tagine

Recipe courtesy of Ina Garten

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Grilled Romaine with Balsamic Dressing

Recipe courtesy of Valerie Bertinelli

Rack of Lamb with Apple-Mint Puree

Recipe courtesy of Emeril Lagasse

Pork Chops alla Pizzaiola

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking