Name: Lamb Chops with Basil Parmesan "Tapenade" & Warm Peach-Plum Medley
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small pkg fresh basil; 3 cloves garlic; 12 lamb loin chops; 85 g Parmesan cheese; 6 peaches; ⅓ cup pine nuts; 6 plums; black pepper; crushed red pepper; extra virgin olive oil; salt; white wine vinegar

Lamb Chops with Basil Parmesan "Tapenade" & Warm Peach-Plum MedleyLamb Chops with Basil Parmesan "Tapenade" & Warm Peach-Plum Medley — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 small pkg fresh basil

3 cloves garlic

12 lamb loin chops

85 g Parmesan cheese

6 peaches

⅓ cup pine nuts

6 plums

black pepper

crushed red pepper

extra virgin olive oil

salt

white wine vinegar

Instructions

Wash and dry the fresh produce.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Place in a small bowl.

Peel and mince garlic. Add to the bowl with the basil.

Finely grate Parmesan. Add to the bowl.

Roughly chop pine nuts. Add to the bowl along with oil, vinegar, salt, and pepper, then stir to combine the "tapenade." Set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the lamb chops dry with paper towels and place on a plate; season with spices on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add chops and sear, flipping once, until cooked through, 5-6 minutes. Remove to a clean plate, loosely cover with aluminum foil, and set aside to rest. (Reserve skillet with drippings for later use.)

Meanwhile, quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pits. Slice each quarter into ½-inch thick wedges. Place in a large bowl.

Halve plums lengthwise (around the pit); twist halves to separate, then remove and discard pits. Cut each half into ¼-inch thick slices. Add to the bowl with the peaches and set aside.

Return skillet (with drippings) to medium-high heat. Working in batches if necessary, add peaches, plums, and salt; cook, stirring occasionally, until warmed through, 2-3 minutes. Return to the bowl.

To serve, divide warm fruit and chops between plates. Top chops with tapenade and enjoy!

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