Grilled Lamb Chops and Peaches With Arugula Mozzarella Salad

Five and done

Five ingredients, 10 minutes. You got it? Be gracious. Paula's here. It's five and dime today, y'all

Welcome back to the Paula Deen Network. From my guest Paula Deen

How are you, Paula? Bobby Chewbanks. I'm such a fan of yours. Yes

I can't believe you're here with me today. Oh, I get that a lot. That's okay, Paula, because it's time for another episode of Paula's Five and Dime

where Paula takes five ingredients and makes a full meal in ten minutes. So, Paula, what are you going to do today

I'm going to do grilled lamb chop and peaches arugula salad with mozzarella

All right. So, Bobby, Bobby. That's who I thought it was

You are not Bobby Chewbanks. You're Bobby Dean. Holy cow. I knew it

You're right. It is me, Bobby Dean. My doppelganger. Bobby Chewbanks. He doesn know how to cook anyway so I glad that you exposed me Glad to be here with you Mama Lamb chops Yes honey Arugula salad Arugula salad

Okay. Now, I'm just going to put a little olive oil, and if you would take that and rub it in

I'm going to put some on the paper. All right. So you have some to just rub around, and I've salt and peppered it

And as Bobby Chewbanks said, this is a five and dime, five ingredients under 10 minutes

I never do lamb chops at my house. You don't? Just because I never have, and I don't really know how to

I think that probably a lot of people, things that they're not familiar with and have never cooked before, they just kind of stay away from them because of that

You know what I mean? Yes, Bobby. So I'm excited to be learning from you today how to do these. Listen, your grandmother, my mother, never cooked lamb chops

That wasn't a southern dish. All right, so we need to get these on

and we're going to cook these. These are small cut to meat, so what's the cook time on them

Well, I like my lamb chops kind of medium to medium rare

Okay. So we're going to cook them about four minutes on each side. Oh, you're going to cook the apricots, too

Yes. No, these are pieces, son. Six minutes left, Bobby. I'm from Georgia

Oh, we don't have six minutes left, Bobby. We're going to have to hurry. Well, these already smell great

All right, Bobby, our clock is ticking, son. I using plain arugula All right I love and adore arugula I do too I do too Three minutes left Paula Uh down to three minutes Bobby I going to be ready Let them sear sear sear

Let them sear good on one side, son. And I'm flipping the peaches. They've got some good marks on them already

All right, now I've got some beautiful mozzarella chunks, Bobby. I love it

I've already tasted it. It was very, very good. And I'm not going to use any extra olive oil

Two minutes. I'm going to use this. Oh, yeah. That's already seasoned

That's a great dressing. Yes, it's going to be a great dressing. Probably just some fresher herbs in there in the olive oil

Yes, yes. I would say it's Italian seasoning. I'm going to put just a little balsamic vinegar

That looks great. Doesn't that look delicious, son? So I see one, two

How many ingredients do we have? The mozzarella, the arugula, and the onions. So that's five

One, two, three, four, five. One minute, Paula Harris, Dean. Okay, we are coming, honey

Look at this, Bobby. Looks beautiful. There is nothing any better than arugula

Nothing. How about Bobby? That's maybe a whale. You know it a totally different animal Bobby Look at that perfect char you got on my mind 30 seconds Paula Let me pick pick the best one Oh yes that the one I was gonna pick

This one looks beautiful. We'll take these off and put them to the side and come back to them. Let them rest a little bit

Can I have another peach? Four, three, two, one. And we're all done

y'all. You're done. Five and done. In less than 10 minutes we put this plate together

and this looks like something that you'd pay a lot of money for in a nice restaurant. A lot of money for

in New York City. And I'm gonna stuff this all in my mouth, and then I'm

gonna grab my lamb chop. Mmm. Mmm. Mmm. The peach and the cheese and the idea of using

the olive oil from the mozzarella is brilliant for a salad dressing

That is really, really bold with flavor, y'all. This is really, really good

Bobby. Very simple. Taste the lamb chop, son. You are going to be making these from now on

Oh, man. Isn't it delicious? Do this tonight. It's good. It's good for you

And it's quick. There you go. That's great. Bobby, grab everybody some forks