Lamb Chops With Agrodolce Glaze, Walnuts, and Feta
Lamb chops are one of those ingredients that intimidate a lot of people, but they’re actually a great protein to cook at home. They’re usually easy to find and cook up quickly and beautifully on the grill.
Ingredients · Servings 4–6
- 8 oz. feta cheese
- ½ cup whole milk yogurt
- Juice of 1 medium lemon
- Kosher salt and black pepper
- 8 lamb chops (about 1" thick)
- ¼ cup extra-virgin olive oil, plus more for the grill grates
- Kosher salt and black pepper
- 2 Tbsp. unsalted butter
- ½ cup honey
- 4 garlic cloves, minced
- 2 Tbsp. minced shallot
- 1 tsp. minced fresh ginger
- ½ cup red wine vinegar
- ½ cup white sugar
- ¼ cup Calabrian chile paste
- ½ cup walnuts, crushed or roughly chopped
Method · 40 min
- Place 8 oz. feta cheese, ½ cup whole milk yogurt, and juice of 1 medium lemon in the bowl of a food processor. Blend until very smooth and creamy, 30 to 40 seconds. Season with kosher salt and black pepper, and either use immediately or store in the fridge for up to 5 days.
- Preheat a grill or grill pan to medium-high heat.
- Toss 8 lamb chops (about 1" thick) with ¼ cup extra-virgin olive oil and season with kosher salt and black pepper. Cover and set aside at room temperature.
- In a medium saucepan, melt 2 Tbsp. unsalted butter and ½ cup honey over medium-low heat until bubbling. Add 4 garlic cloves, minced, 2 Tbsp. minced shallot, and 1 tsp. minced fresh ginger and cook, stirring, until fragrant, about 1 minute. Add ½ cup red wine vinegar, ½ cup white sugar, and ¼ cup Calabrian chile paste, whisking constantly to combine. Reduce the heat to low and cook, whisking often, until the glaze has thickened and looks sticky, 5–7 minutes.
- Pour a couple Tbsp. olive oil on a clean kitchen towel and rub that over the grates of the grill or grill pan to coat. Brush both sides of the lamb chops with the chile glaze and grill for 3–4 minutes per side for medium-rare. Remove to a plate or serving platter and let rest for 5 minutes.
- Spread whipped feta on a platter. Serve lamb chops hot, drizzled with any remaining chile glaze and garnished with ½ cup walnuts, crushed or roughly chopped.
