Although lamb is traditionally not considered a summer dish, when paired with in-season fresh peaches it is a great choice for a quick summer meal.

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By Claudia M. Caruana

INGREDIENTS:

• 1/2 tsp ground cumin
• 1 tbsp ginger, grated, divided
• 1/2 tsp dried oregano or 2 sprigs fresh oregano, minced
• 1 to 2 cloves garlic, minced
• 4 bone-in loin lamb chops, well trimmed of fat
• Olive oil cooking spray
• 5 large peaches, peeled and quartered, reserving 2 peaches for garnish
• Spearmint leaves for garnish

INSTRUCTIONS:

1. Mix cumin, 1/2 tbsp ginger, oregano, and garlic in a bowl. Carefully rub mixture into the lamb chops. Set aside


2. Mist a grill pan with cooking spray and set over medium heat. Place lamb chops on the grill pan. Turn over frequently. Grill each side approximately 10 to 15 minutes. Use a meat thermometer to check for doneness: 145°F for medium rare, 160°F for medium well, or 170°F for well done. The chops should not be bloody when pressed. Toward the end of cooking, smother peaches over and around the lamb chops. Sprinkle remaining ginger on the peaches. Continue cooking until the lamb is well done and the peaches soft. Remove from heat and move to a serving platter. Garnish with remaining peach slices (the peaches in reserve) and spearmint leaves. Serve warm.

NUTRIENTS per 4 oz lamb chop and 1 peach:

• Calories: 100
• Total Fat: 2 g
• Sat. Fat: 1 g
• Carbs: 10 g
• Fiber: 2 g
• Sugars: 8 g
• Protein: 10 g
• Sodium: 20 mg
• Cholesterol: 35 mg