Sour Cherry-Glazed Lamb Chops

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.

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.

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.

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 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!