Grilled Lamb Chops with Arugula, Aged Goat Cheese, California Peaches and Toasted Almonds

Total Time:
4 hr
30 min
3 hr
30 min

12 servings

  • 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
  • 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
  • 1 tablespoon brandy
  • 4 tablespoons dark brown sugar
  • 10 cups baby arugula
  • 1 pound aged goat cheese, cut into 1/8-inch thick slices or rounds
  • 1/2 cup slivered almonds, toasted and salted
Lamb chops: For the vinaigrette:
  • 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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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