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For a gas or charcoal grill, place 2 peach (or nectarine) halves and onion slices on the rack of a grill directly over medium heat. Cover and grill 8 to 10 minutes or until tender and lightly charred.
When cool enough to handle, chop peaches and onion. In a medium bowl combine peaches, onion, pistachios, ginger, garlic, lemon peel, allspice and crushed red pepper.
Make a pocket in each chop by cutting horizontally from fat side almost to bone. Spoon one-fourth of the filling into each pocket. Secure openings with wooden toothpick. Sprinkle outside of chops with salt and pepper.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over drip pan. Cover and grill 30 minutes or until done (145°F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
Cover the chops with foil and let stand for 15 minutes.(Meat temperature will rise 10°F during standing.) Meanwhile, grill the remaining peach (or nectarine) halves 6 minutes or until slightly charred, turning once; ifdesired, to serve with lamb chops