Place lamb and 3/4 cup of the dressing in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 8 to 24 hours.
Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°°F to 400°F). For salsa, cut onion into quarters, leaving stem end intact. In a medium bowl combine onion, nectarines and oil.
Place onion and nectarines on grill. Grill 4 to 5 minutes per side until nectarines just begin to soften. Transfer onions to a cutting board, and nectarines to a medium bowl. Thinly slice onions and add to nectarines. Stir in bell pepper, mint and remaining 2 tablespoons dressing. Season to taste with salt and pepper.
Meanwhile, remove lamb from marinade; discard marinade. Grill lamb, covered, 6 minutes per side for medium-rare (145°F). Serve lamb with nectarine salsa.
|Serving Size 1|
|Amount Per Serving|
|Calories 534||Calories from Fat 367|
|% Daily Value*|
|Total Fat 41g||62%|
|Saturated Fat 15g||76%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 2g||7%|