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Grilled Shoulder Chops with Peach Thyme Jam


3 TB lemon juice, divided

¼ cup olive oil divided

¾ tsp kosher salt

½ tsp pepper

3 garlic cloves, minced

1 TB finely chopped fresh rosemary

½ TB finely chopped fresh thyme leaves

1 TB whole leave and thyme sprigs

4 lamb shoulder chops

3 soft-ripe peaches

1/3 cup sugar

½ tsp lemon zest

2 firm-ripe yellow peaches  

1.       Whisk together 2 TB lemon juice, 3 TB oil, ¾ tsp salt, ½ 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 peaches and put in a medium saucepan with 1 TB lemon juice, 1 TB water, the sugar and the 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 peaches in half and pit; brush with 1 TB oil and sprinkle all over with salt and pepper to taste.

4.      Grill chops (reserve marinade), turning once and basing with marinade 8 to 10 minutes total for medium-rare.  During last few minutes, grill peaches, 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.

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