We picked up some lamb shoulder chops on sale a couple days after I arrive here in NZ. They've been sitting in the freezer ever since, waiting for an opportunity to be used. And now that we're seeing lots of delicious stone fruit in the grocery stores, I felt like maybe it was time to bring them out.

The original recipe called for grilling the lamb (preferably on a charcoal grill) and I do think that would have been nice. But it was so windy when we were trying to prepare dinner, that Reiver suggested that perhaps it would be best to forgo the barbecue in favour of the stovetop in this instance.

I'm sure they would have been lovely on the grill, but they cooked up just fine in a pan on the stove. And the simple, fruity salsa worked very well as an accompaniment. As did the pumpkin and kumara tagine that I made as a side dish to round out the meal.

Lamb Chops with Nectarine Salsa

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 4 lamb shoulder chops
• 1 tsp. cumin seeds, ground
• 1/2 tsp. ground cinnamon
• 1 tsp. coarse sea salt, ground
• 1/2 tsp. black peppercorns, ground
• 3 nectarines, chopped
• 1/4 c. minced red onion
• 1/4 c. chopped fresh cilantro
• 1 tsp. minced chipotles in adobo
• 1 tsp. lime juice

Directions

1. Season the lamb chops with the cumin, cinnamon, salt, and pepper.
2. Combine the nectarines, onion, cilantro, chipotles, and lime juice in a bowl and mix well.
3. Prepare a grill (or frying pan) for direct heat cooking.
4. Brush the lamb chops with oil (or drizzle a little oil into the frying pan) and cook the chops to desired doneness.
5. Serve chops topped with salsa.