Best Pomegranate Glazed Lamb Lollipops With Feta Tzatziki Recipes

Lamb and Feta Sliders with Mint Aioli image

Provided by Guy Fieri

Time 24m

Yield 16 sliders

Number Of Ingredients 21

1 1/2 pounds ground lamb
2 teaspoons minced garlic
1/4 cup finely diced red onion
1/2 cup crumbled feta cheese
Kosher salt and freshly cracked black pepper
1 tablespoon balsamic vinegar
1 tablespoon pomegranate molasses
1 tablespoon soy sauce
1 tablespoon canola oil
16 small Hawaiian sweet rolls or potato rolls
1/2 medium cucumber, peeled and sliced paper thin
Mint Aioli, recipe follows
Fresh mint leaves, for garnish
4 cloves garlic
1/4 teaspoon sea salt
2 egg yolks, organic if possible
1 teaspoon fresh lemon juice
1/2 teaspoon mustard powder
1/4 cup extra light, extra-virgin olive oil
1/4 cup chopped fresh mint
1/4 teaspoon freshly cracked black pepper

Steps:

Preheat a grill to indirect heat, low setting, approximately 325 degrees F.
In a medium bowl, add the lamb, garlic, red onion and feta. Sprinkle with salt and pepper. Mix well with your hands. Form the mixture into 16 small patties (about 2 1/2 inches in diameter and 1 1/4-inch thick). Use your index finger to press a shallow dimple into the center of each patty. Cover and place in the refrigerator until ready to grill.
In a small bowl, combine the balsamic vinegar, pomegranate molasses and soy sauce.
Oil a paper towel with the canola oil and wipe down the grill grates several times to well coat with the oil. Immediately place the patties on the grill (dimple-side down) and cook for 8 minutes. Turn over, baste the tops with the balsamic mixture and cook for 4 to 6 minutes more (or to 130 degrees F for medium rare and 140 degrees F for medium).
Remove from the grill and place on the Hawaiian sweet rolls or potato rolls. Add 2 slices of cucumber and a teaspoon of the Mint Aioli. Serve garnished with mint leaves.
Mince the garlic, and then sprinkle the salt on top, and continue to mince and smash the salt into the garlic to form a paste. In a small bowl of a food processor fitted with the steel blade, blend the yolks, garlic paste, lemon juice and mustard powder. Slowly add the olive oil to the yolk mixture in a very slow steady stream until the mixture is emulsified. Add the fresh mint and pepper and pulse until incorporated. Refrigerate.

Pomegranate Lamb image

Provided by Food Network

Categories main-dish

Time 5h

Yield 4 servings

Number Of Ingredients 15

Salt and pepper, to taste
8 lamb rib chops, totally trimmed
1 tablespoon rosemary leaves
4 tablespoons pomegranate molasses
4 cloves garlic, thinly sliced
2 bay leaves, broken
1/3 cup virgin olive oil
Garnish: fresh pomegranate seeds, optional
1/2 plus 1/2 tablespoon butter
1 tablespoon olive oil
4 shallots, peeled and chopped fine
4 cloves of garlic, peeled and chopped fine
1 cup pomegranate juice
2 tablespoons red wine vinegar
3 cups rich lamb or chicken stock

Steps:

Rub the lamb chops with the salt, pepper and rosemary leaves evenly. Combine all of the remaining ingredients in non-reactive dish. Add the chops and turn over in the mixture a few times. Cover and refrigerate up to four hours ahead of time.;
Pomegranate Au jus: Heat a medium sized saucepan on medium heat. Add 1/2 tablespoon of butter and the olive oil. When the butter melts add the shallots and garlic. Allow to cook until lightly cooked, (about 3 minutes), stirring frequently so that the garlic doesn't burn. Now add the pomegranate juice and vinegar. Reduce by half. Add the stock and reduce, skimming as necessary until the sauce will coat the back of a spoon, (about 15 minutes). Remove from the heat and strain the sauce through a fine meshed strainer. Reserve in a small saucepan while you cook the chops.
Heat a grill or grill pan to fairly high heat.
Remove the lamb from the marinade and reason them with a touch of salt and pepper. Grill about four minutes on each side.
Reheat the pomegranate Au jus. When is it just under a boil, whisk in the remaining butter. Divide the sauce between the four plates and center the chops on the sauce. Serve.