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Central Market: 20th Anniversary Cookbook

Spring Lamb Chops with Minted Fruit Salsa



  • 3 small Asian pears, finely diced
  • 3 large kiwi fruit, finely diced
  • 3 tablespoons chopped green onion
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 2 tablespoons chopped fresh mint



  • 8 1-inch-thick lamb rib chops
  • 2 tablespoons honey
  • 1 tablespoon chopped fresh mint



For the salsa: Combine the pears, kiwi fruit, green onions, and lemon juice in a medium bowl. Add honey and mint; mix well. Season to taste with salt and pepper. Let stand for 30 minutes, tossing occasionally.

For the lamb chops: Brush meat on both sides with honey. Sprinkle with salt, pepper, and mint. Heat grill or grill pan to medium-high heat. Place chops on grill. Grill 4 to 5 minutes per side, for medium-rare chops. (Avoid flare-ups if need be by moving chops to cooler area of grill.) Place lamb chops on plate. Serve with salsa.

Food for thought:

Asian pears are the crunchiest of all pears, which makes them ideal for cooking when you want a fruit that holds on to a bit of its texture. They will keep for up to a week at room temperature and—should you wish to stock up—as long as 3 months refrigerated.

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