Lamb and Sausage Mixed Grill with Molasses-glazed Nectarines

Lamb and Sausage Mixed Grill with Molasses-glazed Nectarines
Photo by James Carrier

Ingredients

  • 1/3 cup chopped fresh rosemary leaves or 2 tablespoons dried rosemary
  • About ¼ teaspoon pepper
  • Molasses-glazed Nectarines (recipe follows)
  • 3 tablespoons chopped garlic
  • 8 sausages (2 lb. total) such as mild or hot Italian
  • 8 lamb rib chops (each about 3/4 in. thick, 3 to 4 oz.)
  • About ½ teaspoon salt
  • + 11 more ingredients
    • 2 tablespoons olive oil
    • About ¼ teaspoon pepper
    • About ½ teaspoon salt
    • 3 tablespoons chopped garlic
    • 8 lamb rib chops (each about 3/4 in. thick, 3 to 4 oz.)
    • 1/3 cup chopped fresh rosemary leaves or 2 tablespoons dried rosemary
    • 2 tablespoons olive oil
    • 2 quarts baby spinach leaves (2/3 lb.), rinsed and drained
    • 2 quarts baby spinach leaves (2/3 lb.), rinsed and drained
    • Molasses-glazed Nectarines (recipe follows)
    • 8 sausages (2 lb. total) such as mild or hot Italian

1. Rinse lamb chops and pat dry. Trim off and discard excess surface fat. In a bowl, mix chops with olive oil, rosemary, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and chill at least 15 minutes or up to 2 hours. 2. Lay chops and sausages on a barbecue grill over a solid bed of hot ...

View full recipe at My Recipes

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