Grilled Shoulder Chops with Peach Thyme Jam
3 TB lemon juice, divided
¼ cup olive oil divided
¾ tsp kosher salt
½ tsp pepper
3 garlic cloves, minced
1 TB finely chopped fresh rosemary
½ TB finely chopped fresh thyme leaves
1 TB whole leave and thyme sprigs
4 lamb shoulder chops
3 soft-ripe peaches
1/3 cup sugar
½ tsp lemon zest
2 firm-ripe yellow peaches
1. Whisk together 2 TB lemon juice, 3 TB oil, ¾ tsp salt, ½ tsp pepper, the garlic rosemary and chopped thyme in a shallow dish. Add lamb and turn to coat. Chill, covered, 1 to 2 hours. Bring to room temperature 30 minutes before grilling.
2. Meanwhile, make jam: Put a small plate in freezer. Coarsely chop soft-ripe peaches and put in a medium saucepan with 1 TB lemon juice, 1 TB water, the sugar and the lemon zest. Cook over medium heat, stirring and crushing with back of spoon, until fruit softens 10 to 15 minutes. Boil, gently, stirring until a spoonful of jam put on the cold plate holds a soft shape, 10 minutes more. Stir in whole thyme leaves and more lemon juice to taste. Let cool.
3. Heat a grill to medium-high (450 to 500). Cut firm-ripe peaches in half and pit; brush with 1 TB oil and sprinkle all over with salt and pepper to taste.
4. Grill chops (reserve marinade), turning once and basing with marinade 8 to 10 minutes total for medium-rare. During last few minutes, grill peaches, cut side down, until grill marks appear, 2 minutes. Cut fruit into wedges. Arrange meat and fruit on a platter and garnish with thyme sprigs. Serve with jam.