What do do when you have too many kiwis? Make a salsa! This is a recipe of mine that was published by Bon Appetit magazine way back in April of 1999 – I’m not sure where time goes, but I do remember the “Asian pear” being a new-fangled kind of fruit, lol. As a disclaimer, this recipe was tested in their professional kitchens so it really will come out just right!!
Note: It looks like Asian Pears have grown in size and the ones I saw and purchased have the name “Apple Pear” on their produce stickers. I only had to use one large one. They have a nice light taste – sweet and crunchy.
Lamb Chops with Asian Pear and Kiwi Salsa
2 small Asian pears (or 1 large “Apple Pear”), cored, diced
3 large kiwis, peeled and diced
6 tablespoons dried cranberries
1/4 cup chopped green onions
2 tablespoons fresh lemon juice
3 tablespoons honey (divided)
3 tablespoons fresh chopped mint (divided)
8 1-inch thick lamb rib chops (I used regular loin chops instead)
Combine pears, kiwis, cranberries, onions, and lemon juice in a medium bowl; mix in 2 tablespoons of the honey and 2 tablespoons chopped mint. Season salsa to taste with salt and pepper. Let stand 30 minutes,
Preheat broiler. Brush chops lightly on both sides with remaining 1 tablespoon honey; sprinkle with salt, pepper, and remaining 1 tablespoon chopped fresh mint. Broil chops until cooked to desired doneness, about 5 minutes for medium-rare (I cook to medium always, so about 6 to 6 1/2 minutes).
Transfer 2 lamb chops to each plate. Spoon salsa alongside and serve.
Makes 4 servings