Active time: 20 min Start to finish: 40 min

　　When we think of fall fruits, persimmons are all too often forgotten — but they're wonderful. Here, they make a salsa-like chutney that's perfect for lamb chops.

　　

Ingredients

Makes 4 servings

　　2 firm-ripe Fuyu persimmon (12 oz total), peeled with a knife, cored, seeded if necessary, and cut into 1/4-inch dice

　　1/4 cup finely chopped sweet onion

　　1 teaspoon finely grated peeled fresh ginger

　　1 small fresh jalapeño chile, seeded and minced

　　2 tablespoons fresh lime juice

　　1/4 teaspoon salt

　　4 (1-inch-thick) loin lamb chops

　　2 teaspoons olive oil

　　

Step 1

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

　　

Step 2

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.

　　

Step 3

Serve lamb chops with persimmon chutney.