Lamb Chops With Sugar Roasted Peaches

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 cups low sodium chicken broth
• 1 cup whole milk
• 1 cup stone ground grits
• 1/2 cup warm water
• 3 ounces sharp cheddar cheese, coarsely grated (1 cup)
• 3 ounces unsalted butter, cut into 6 pieces (6 tbsp)
• 1/2 ounce parmesan cheese, grated (1/4 cup)
• 1/4 teaspoon hot sauce (7 dashes)
• kosher salt
• fresh ground black pepper
• 4 bone in center-cut lamb chops (3 lbs)
• 2 teaspoons ground fennel
• kosher salt
• fresh ground black pepper
• 2 tablespoons canola oil
• 3 ounces unsalted butter, cut into 6 pieces (6 tbsp)
• winter savory (4 sprigs fresh herb) or thyme (4 sprigs fresh herb) or rosemary (4 sprigs fresh herb)
• 1 fennel bulb, trimmed halved lengthwise cored and cut crosswise into 1/4 inch pieces (10 oz/1 3/4 cup)
• peach, cut in quarters (half of sugar roasted peaches)

Recipe

• 1 preheat oven to 450°f and place rack in center of oven.
• 2 to make the grits: heat a saucepan, with the broth and milk, to boiling over medium high heat; add the grits in a steady stream, while whisking to prevent lumps.
• 3 when the mixture returns to a boil, reduce heat to low and cook, whisking occasionally, until it begins to thicken, about 10 minutes.
• 4 whisk in 1/2 cup warm water and continue to cook, until those big, slow bubbles pop on the surface, about 15 minutes more.
• 5 stir in the cheeses,butter, and hot sauce, season with salt and pepper and continue to cook, stirring often, until grits are creamy and tender, 5 minutes more; remove from heat and cover to keep warm.
• 6 meanwhile, season the lamb chops on both sides with the ground fennel, salt and pepper (be generous); press seasonings into chops so they adhere well.
• 7 heat the oil and 2 tablespoons of the butter in an oven-safe skillet over medium high heat; add herbs and toss to coat.
• 8 arrange the lamb chops in the skillet and cook until a deep golden brown, about 4 minutes; flip and cook until the other side is deep golden brown, 4 minutes more.
• 9 transfer to a cutting board (they will not be fully cooked).
• 10 melt another 2 tablespoons of butter in the skillet, over medium heat, and toss the fennel with the butter; return the chops and nestle them, along with the peaches, in the fennel.
• 11 transfer to the oven and roast until chops are cooked through, 145°f on an instant read meat thermometer, about 6 minutes.
• 12 place the chops on 4 plates and top each with 1/2 a tablespoon of butter; serve with grits, fennel, peaches, and a drizzle of pan juices.
• 13 season with a bit more pepper, if desired.