Sour Cherry-Glazed Lamb Chops with Roasted Sweet Potatoes & Calabrian Chile Yogurt
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Sour Cherry-Glazed Lamb Chops

with Roasted Sweet Potatoes & Calabrian Chile Yogurt

45 MIN
+$8.00/serving 2 Servings
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From the Test Kitchen

INGREDIENT IN FOCUS
This sour cherry spread—made from sun-ripened Greek cherries beloved for their dark ruby-red skin—packs both tart and sweet flavor, making for a delightfully rich, fruity glaze for roasted lamb.

TECHNIQUE TO HIGHLIGHT
When slicing the lamb rack, use the rib bones as a guide. Place your knife between two bones and gently slice through the meat, following the direction of the bones so you don’t hit them.
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  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
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fresh
ingredients
Sour Cherry-Glazed Lamb Chops with Roasted Sweet Potatoes & Calabrian Chile Yogurt
Title
  • 1 Frenched Rack Of Lamb
  • 1 lb Sweet Potatoes
  • 1 bunch Kale
  • 4 oz Mushrooms
  • 1 bunch Chives
  • 1 Tbsp Sour Cherry Spread
  • 1 Shallot
  • 2 Tbsps Chicken Demi-Glace
  • 2 Tbsps Sliced Roasted Almonds
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Sherry Vinegar
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Capers
time-saving
tips & techniques
Prepare the sweet potatoes & make the glaze
1 Prepare the sweet potatoes & make the glaze

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. In a bowl, combine the sour cherry spread and demi-glace. Season with salt and pepper.

Roast the lamb & sweet potatoes
2 Roast the lamb & sweet potatoes

Line a sheet pan with foil. Place the sweet potato wedges on the foil; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Pat the lamb dry with paper towels; season with salt and pepper on all sides. Transfer the lamb, bone side down, to the other side of the sheet pan of seasoned sweet potato wedges. Evenly spread or brush half the glaze onto the lamb. Roast 15 minutes. Leaving the oven on, remove from the oven and evenly spread or brush the remaining glaze onto the lamb. Return to the oven and roast 12 to 14 minutes for medium (125°F), or until the lamb is cooked to your desired degree of doneness* and the sweet potatoes are tender when pierced with a fork. Transfer the roasted lamb to a cutting board and let rest at least 10 minutes. 

*The USDA recommends cooking lamb until an instant-read thermometer registers a minimum temperature of 145°F.  Roast the lamb for an additional 4 to 6 minutes to achieve this.

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, thinly slice the mushrooms. Peel and thinly slice the shallot. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the capers. Thinly slice the chives. In a bowl, combine the yogurt, chopped capers, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; whisk to combine.

Cook the vegetables
4 Cook the vegetables

Once the lamb and sweet potatoes have roasted about 20 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms and sliced shallot. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chopped kale; season with salt and pepper. Cook, stirring  occasionally, 2 to 3 minutes, or until slightly wilted. Add the vinegar (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

Slice the lamb & serve your dish
5 Slice the lamb & serve your dish

Slice the rested lamb between the bones. Divide the Calabrian chile yogurt between two plates; spread into an even layer. Top with the roasted sweet potatoes. Serve with the sliced lamb and cooked vegetables. Garnish the sweet potatoes with the sliced chives. Garnish the vegetables with the almonds. Enjoy!

Tips from Home Chefs

Prepare the sweet potatoes & make the glaze
1 Prepare the sweet potatoes & make the glaze

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. In a bowl, combine the sour cherry spread and demi-glace. Season with salt and pepper.

2 Roast the lamb & sweet potatoes

Line a sheet pan with foil. Place the sweet potato wedges on the foil; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Pat the lamb dry with paper towels; season with salt and pepper on all sides. Transfer the lamb, bone side down, to the other side of the sheet pan of seasoned sweet potato wedges. Evenly spread or brush half the glaze onto the lamb. Roast 15 minutes. Leaving the oven on, remove from the oven and evenly spread or brush the remaining glaze onto the lamb. Return to the oven and roast 12 to 14 minutes for medium (125°F), or until the lamb is cooked to your desired degree of doneness* and the sweet potatoes are tender when pierced with a fork. Transfer the roasted lamb to a cutting board and let rest at least 10 minutes. 

*The USDA recommends cooking lamb until an instant-read thermometer registers a minimum temperature of 145°F.  Roast the lamb for an additional 4 to 6 minutes to achieve this.

Roast the lamb & sweet potatoes
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, thinly slice the mushrooms. Peel and thinly slice the shallot. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the capers. Thinly slice the chives. In a bowl, combine the yogurt, chopped capers, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; whisk to combine.

4 Cook the vegetables

Once the lamb and sweet potatoes have roasted about 20 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms and sliced shallot. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chopped kale; season with salt and pepper. Cook, stirring  occasionally, 2 to 3 minutes, or until slightly wilted. Add the vinegar (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the vegetables
Slice the lamb & serve your dish
5 Slice the lamb & serve your dish

Slice the rested lamb between the bones. Divide the Calabrian chile yogurt between two plates; spread into an even layer. Top with the roasted sweet potatoes. Serve with the sliced lamb and cooked vegetables. Garnish the sweet potatoes with the sliced chives. Garnish the vegetables with the almonds. Enjoy!

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