Lamb Chops With Fresh Peaches And Basil

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 slices bacon
• 4 lamb chops (can use boneless if you prefer)
• salt, to taste
• fresh cracked black pepper
• 3/4 cup dry wine
• 3 -4 fresh peaches, chopped into 1/2-inch cubes (recipe did not indicate to peel the peaches but i did)
• 6 -8 fresh basil leaves, chiffonade (*fresh* basil only!)

Recipe

• 1 cook the bacon in a large skillet until crisp. set aside to drain on a paper towel. once cooled, crumble the bacon.
• 2 wipe away most of the bacon grease from the skillet. note: you can use cooking oil instead to brown the chops if you prefer. be sure to use an oil with a high smoke point. season the chops with salt and pepper. don't season with too much salt because remember bacon is salty.
• 3 heat the skillet again on medium-high heat. cook the chops 5 minutes both sides, turning them once. if the lamb chops are extra thick, you may need to finish them in the oven at 350 degrees for 10-15 minutes.
• 4 remove the chops from the skillet and keep warm.
• 5 add wine to the skillet, scraping up the bottom with a flat spatula to loosen the cooked brown bits. reduce mixture slightly; about 2 minutes.
• 6 reduce heat to medium then add peaches to the skillet, season with (salt) and pepper, to taste. cook, stirring until warmed through and [slightly] softened, approximately 5 minutes. don't overcook the peaches or they will turn too mushy.
• 7 transfer the lamb chops to a serving platter, top with the peaches, crumbled bacon and fresh basil ribbons.
• 8 serving suggestion: the lamb chops were served with plain grits cooked in chicken broth, steamed summer squash including yellow squash and zucchini, fried green tomatoes and a platter of lemon cucumber and icicle radishes with a splash of rice vinegar.