Lamb with Peaches
Succulent, tender lamb meets the sweet, juicy flavor of caramelized peaches in this elegant yet approachable "Lamb with Peaches" recipe. Perfect for a weeknight dinner or a sophisticated weekend gathering, this dish marries savory and sweet with a hint of Mediterranean flair. The lamb shoulder chops are seared to golden perfection, then simmered with fresh rosemary, a touch of cinnamon, and a luscious balsamic-honey glaze, creating a rich and fragrant pan sauce. Juicy peach wedges, lightly caramelized in garlic and olive oil, add a burst of vibrant sweetness that complements the tender lamb beautifully. Ready in just 50 minutes, this recipe is not only quick but also packed with bold flavors. Serve it with roasted vegetables or a crisp green salad for a show-stopping meal that balances hearty comfort with refined taste—a true feast for the senses!
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Recipe Information
Ingredients
- 4 pieces lamb shoulder chops
- 3 pieces fresh peaches
- 3 tablespoons olive oil
- 3 cloves garlic
- 2 sprigs fresh rosemary
- 0.5 teaspoons ground cinnamon
- 2 tablespoons honey
- 1 cup chicken or vegetable stock
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Season the lamb chops with salt and black pepper on both sides and set aside.
Peel and pit the peaches, then slice them into thick wedges. Mince the garlic and set both aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, sear the lamb chops for about 3-4 minutes per side until golden brown. Remove the lamb from the pan and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pan. Add the minced garlic and sauté for 1 minute until fragrant.
Place the peach wedges in the skillet and sprinkle with ground cinnamon. Cook for 2-3 minutes per side until they are lightly caramelized.
Return the lamb chops to the skillet, nestling them among the peaches. Add the rosemary sprigs, chicken or vegetable stock, honey, and balsamic vinegar to the pan.
Bring the liquid to a gentle simmer, then cover the skillet with a lid. Cook for 15-20 minutes, turning the lamb chops halfway through, until the lamb is tender and the sauce has slightly thickened.
Remove the rosemary sprigs and adjust the seasoning with more salt and pepper, if needed.
Serve the lamb chops hot, topped with the peaches and drizzled with the pan sauce. Pair with roasted vegetables or a simple salad for a complete meal.
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 3513 mg | 153% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 77.6 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2142 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
