We proudly present the winning recipe from the 2007 Chop On the Block's Sizzling Summer Recipe Contest: Grilled Lamb Chops with Plum Salsa. This fast and easy entrée is sure to please. Goes well with a delicate, fruity white wine.

Ingredients:

8 baby lamb chops
6 small purple plums, halved and pitted
one Anaheim pepper, seeded and minced
1/4 cup mint leaves, minced
1/4 cup cilantro leaves, minced
3 tablespoons rice wine vinegar
salt and pepper
olive oil

Directions:

Brush cut sides of plums with oil and place on grill cut side down. Grill
for 10 minutes, or until browned but not burned. Remove and set aside. Brush lamb chops with oil, salt and pepper. Grill for five minutes per side.

While lamb is grilling, prepare salsa. Dice plums into small dice, place in bowl with mint, cilantro, Anaheim pepper and rice wine vinegar. Taste and add salt and pepper if desired.

Serve two lamb chops per person, topped with a spoonful of salsa. Serve extra salsa on the side.

Thank you to Diane Nemitz of Ludington, Michigan who was awarded our Shun Ken Onion 8-inch Chef's Knife and Bamboo Stand.