Spring Lamb Chops with Minted Fruit Salsa

Recipe from Central Market 20th Anniversary Cookbook

servings: 4

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  • 3 small Asian pears, chopped
  • 3 kiwi fruit, peeled and chopped
  • 3 tbsp green onion, chopped
  • 2 tbsp lemon juice
  • 2 tbsp honey
  • 2 tbsp mint, chopped


  • 8 1-inch-thick lamb rib chops
  • 2 tbsp honey
  • 1 tbsp mint, chopped


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.

Additional Tips

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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