Recipe courtesy of Joe Sasto
Calabrian Sweet and Sour Lamb Chops
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1331
- Total Fat
- 130 g
- Saturated Fat
- 58 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 24 g
- Protein
- 14 g
- Cholesterol
- 126 mg
- Sodium
- 590 mg
These lamb chops are the perfect combination of sweet, sour and spicy flavors that will leave your taste buds dancing. The tender and juicy lamb chops are brushed with a bold and flavorful glaze, made with Calabrian chile paste, honey and red wine vinegar, that gives a mouthwatering kick to every bite. The grill marks add an extra layer of smoky goodness, while the glaze keeps the lamb chops moist and flavorful. This recipe is perfect for any summer barbecue or dinner party and will surely impress your guests. Get ready to enjoy a unique and delicious twist on grilled lamb chops with this easy recipe.
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1331
- Total Fat
- 130 g
- Saturated Fat
- 58 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 24 g
- Protein
- 14 g
- Cholesterol
- 126 mg
- Sodium
- 590 mg
Ingredients
Directions
- Preheat a grill to medium-high heat.
- In a small saucepan over medium-low heat, melt the butter until bubbling, then sweat down the shallot, garlic and ginger for 1 minute, until fragrant and aromatic. Add the honey and vinegar and continue to cook, stirring, until combined. Add the Calabrian chile paste and miso paste. Whisk to combine and cook down over low heat for 3 to 5 minutes, until the glaze is well combined and thickened.
- Drizzle the lamb chops with the olive oil, then sprinkle with salt, pepper and garlic powder. Grill the lamb chops for 3 to 4 minutes per side for medium-rare doneness, basting with the glaze starting halfway through cooking. Remove from the grill and generously baste them with the glaze once again.
- Serve the grilled lamb chops hot, drizzled with any remaining Calabrian chile glaze, garnished with the walnuts and fresh mint.
