Lamb Chops and Fresh Persimmon Chutney

ingredients

• 2 firm-ripe Fuyu persimmon (1 1/2 cups total), peeled with a knife, cored, seeded if necessary, and cut into 0.25 inch dice
• 1/4 cup finely chopped sweet onion
• 1 teaspoon finely grated peeled ginger
• 1 small fresh jalapeñ,o chile, seeded and minced
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 4 (1 inch-thick) loin lamb chops
• 2 teaspoons olive oil

directions

Stir together persimmons, onion, ginger, jalapeñ,o, lime juice, and salt and let stand at room temperature while cooking lamb chops.

Pat chops dry and season with salt and pepper. Heat oil in a 12 inch nonstick skillet over moderate heat until hot but not smoking, then cook chops about 9 minutes on each side for medium-rare. Transfer chops with tongs to a cutting board or plate and let stand, loosely covered with foil, 3 minutes before serving.

Serve lamb chops with persimmon chutney.