Preparation Time:15 minutes
Cook Time:12 minutes

Lamb Chops with Nectarine Salsa

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.

Nutrition Facts
Serving Size 1
Amount Per Serving
Calories 534Calories from Fat 367
% Daily Value*
Total Fat 41g62%
Saturated Fat 15g76%
Cholesterol 111mg37%
Sodium 254mg11%
Potassium 507mg 
Total Carbohydrate 14g5%
Dietary Fiber 2g7%
Sugars 10g 
Protein 27g 
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.