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Spiced Lamb Loin with Warm Peach Relish

Lamb Loin: 8 Reister Farms Loin Chops or 1 Boneless Loin ¼ cup olive oil 2 Tb lemon juice or white balsamic vinegar Kosher Salt and Freshly Ground Pepper to taste Peach Relish: 6 peaches, 3 TB clarified butter 2 TB sugar, 1 leek white part only 3 TB brown sugar, 2 TB rice wine vinegar ½ cup peach nectar, ¼ cup basil, minced For Lamb Loin: Mix oil with lemon juice or vinegar. Coat chops or loin well; season with salt and pepper. Pan sear in a heavy bottomed pan or grill to desired doneness. Place on a rack; let meat rest for 3 minutes. For Peach Relish: Rub peaches with clarified butter and sugar. Place in a pan; roast at 350 for 12 to 20 min. until skins start to turn soft. Peel peaches, then dice. Heat butter, add leek; cook until soft. Add brown sugar and vinegar; simmer 2 to 3 minutes. Add nectar; simmer 3 to 5 minutes. Remove from stove; mix in basil.
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