Dijon Mustard Rack of Lamb with Grilled Peach and Mustard Relish

Lamb,30 Minute,Main Dish,Dinner,Summer

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Name: Dijon Mustard Rack of Lamb with Grilled Peach and Mustard Relish
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: FOR THE RELISH:; 2 ripe peaches halved (pits removed); 1 small onion halved lengthwise; 1 tablespoon olive oil; kosher salt and freshly ground black pepper; 1 tablespoon honey; 1 tablespoon Dijon mustard; FOR THE LAMB:; 1 rack of lamb frenched; 1 tablespoon olive oil; kosher salt and freshly ground black pepper; 1 tablespoon Dijon mustard; 2 teaspoons honey

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INGREDIENTS

FOR ; THE RELISH:
2 ripe peaches ; halved (pits removed)
1 small onion ; halved lengthwise
1 tablespoon olive oil
kosher salt and ; freshly ground black pepper
1 tablespoon honey
1 tablespoon Dijon mustard
FOR ; THE LAMB:
1 rack of lamb ; frenched
1 tablespoon olive oil
kosher salt and freshly ground black pepper
1 tablespoon Dijon mustard
2 teaspoons honey

Servings

INSTRUCTIONS

Directions

Gather these tools: cutting board; chef's knife; measuring spoons; mixing bowl; spoon; grill; tongs; pastry brush.

Preheat a grill.

Meanwhile, season the rack of lamb with salt and pepper, brush with oil, and set aside. Season the peaches with salt and pepper, brush with oil, and set aside.

Once the grill is hot, place the rack of lamb down on the grill, meat-side first. Cook the lamb for about 2-3 minutes per side over the hottest part of the grill. Move the rack to a cooler part of the grill, brush with honey and Dijon mustard.

Place the peach and onion halves on the grill, flesh-side down, next to the lamb. Cover the grill and cook the peaches and lamb for about 15 minutes for medium lamb.

Uncover the grill and remove the rack to a plate. Let the rack rest for 10 minutes before carving.

While the lamb rests, prepare the relish. Chop the peaches and onions and transfer to medium bowl. Season with salt and pepper, and add in the mustard and honey. Set aside.

Slice the rack of lamb into 4 double chops and serve with the relish.

NOTES

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Dijon Mustard Rack of Lamb with Grilled Peach and Mustard Relish

FOR THE RELISH:
2 ripe peaches halved (pits removed)
1 small onion halved lengthwise
1 tablespoon olive oil
 kosher salt and freshly ground black pepper
1 tablespoon honey
1 tablespoon Dijon mustard
 FOR THE LAMB:
1 rack of lamb frenched
1 tablespoon olive oil
 kosher salt and freshly ground black pepper
1 tablespoon Dijon mustard
2 teaspoons honey

Directions
Gather these tools: cutting board; chef's knife; measuring spoons; mixing bowl; spoon; grill; tongs; pastry brush.
Preheat a grill.
Meanwhile, season the rack of lamb with salt and pepper, brush with oil, and set aside. Season the peaches with salt and pepper, brush with oil, and set aside.

Place the peach and onion halves on the grill, flesh-side down, next to the lamb. Cover the grill and cook the peaches and lamb for about 15 minutes for medium lamb.

Uncover the grill and remove the rack to a plate. Let the rack rest for 10 minutes before carving.

While the lamb rests, prepare the relish. Chop the peaches and onions and transfer to medium bowl. Season with salt and pepper, and add in the mustard and honey. Set aside.
Slice the rack of lamb into 4 double chops and serve with the relish.

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Nutrition

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Serving Size: 1 Serving (221g)
Recipe Makes: 4 Servings

Calories: 326
Calories from Fat: 191 (59%)

Amt Per Serving		% DV

	Total Fat 21.2g	28 %
	Saturated Fat 9.4g	47 %
	Monounsaturated Fat 9.2g
	Polyunsanturated Fat 1.1g
Cholesterol 73.9mg		23 %
Sodium 1331.7mg		46 %
Potassium 499mg		13 %
Total Carbohydrate 12.8g		4 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 11.1g
Protein 21.2g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 326

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