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

Sour Cherry-Glazed Lamb Chops

with Roasted Sweet Potatoes & Calabrian Chile Yogurt

Group Created with Sketch. 45 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

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.

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.

Get Cooking
Sour Cherry-Glazed Lamb Chops with Roasted Sweet Potatoes & Calabrian Chile Yogurt
  • 2 Frenched Racks Of Lambs
  • 1½ lbs Sweet Potatoes
  • 1 bunch Kale
  • ½ lb Mushrooms
  • 1 Shallot
  • 2 Tbsps Chicken Demi-Glace
  • 2 Tbsps Sour Cherry Spread
  • 2 Tbsps Sliced Roasted Almonds
  • 1 bunch Chives
  • 1 Tbsp Capers
  • ½ cup Plain Nonfat Greek Yogurt
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Sherry Vinegar

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Make the glaze & roast the lamb
1 Make the glaze & roast the lamb

Preheat the oven to 450°F. In a bowl, combine the sour cherry spread, demi-glace and 2 tablespoons of water. Season with salt and pepper. Line a sheet pan with foil. Pat the lamb dry with paper towels; season with salt and pepper on all sides. Transfer to the sheet pan. 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 cooked to your desired degree of doneness.* Transfer 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.

2 Prepare & roast the sweet potatoes

Meanwhile, wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Transfer to a separate sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the 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 sweet potatoes have roasted about 20 minutes, in a large pan (nonstick, if you have one), heat 1 tablespoon 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.

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

Slice the rested lamb between the bones. On a serving dish, spread the Calabrian chile yogurt 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!