glazed the rack of lamb on the grill with the peach honey and what resulted was a perfectly cooked medium-rare chop with a charred, sweet, floral peach crunchy exterior. Grilled peaches on top of a simply dressed watercress salad were served alongside the lamb chops and I made a simple brown and wild rice salad (studded with things like feta, fresh herbs, dried cranberries, seeds and nuts) and some grilled baby broccoli to fill up the table. - Running to the Kitchen
