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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (221g)|
|Recipe Makes: 4 Servings|
|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.
Calories per serving: 326
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