Grilled Lamb Chops with Nectarine Thyme Jam Recipe – Sunset Magazine

Ingredients

• About 3 tbsp. lemon juice, divided
• 1/4 cup olive oil, divided
• About 3/4 tsp. kosher salt
• About 1/2 tsp. pepper
• 3 garlic cloves, minced
• 1 tablespoon finely chopped fresh rosemary
• 1/2 tablespoon finely chopped fresh thyme leaves, 1 tbsp. whole leaves, and thyme sprigs
• 4 lamb shoulder chops (2 1/2 lbs. total)
• 3 soft-ripe yellow nectarines (1 1/2 lbs. total), preferably with very red skin
• 1/3 cup sugar
• 1/2 teaspoon lemon zest
• 2 firm-ripe yellow nectarines (1 lb. total)