POMEGRANATE GLAZED LAMB LOLLIPOPS WITH FETA TZATZIKI

Pomegranate Glazed Lamb Lollipops with Feta Tzatziki image

Provided by Jeff Mauro, host of Sandwich King

Time 2h

Yield 2 to 3 servings

Number Of Ingredients 19

Ingredients

1/2 cup pomegranate juice
1 teaspoon cornstarch
2 tablespoons light brown sugar
2 tablespoons honey
2 tablespoons Dijon mustard
Kosher salt and freshly cracked black pepper
6 lamb rib chops, slightly frenched
Vegetable oil, for oiling grill grates
1/2 cup crushed roasted pistachios
Feta Tzatziki, recipe follows
Fresh mint, chiffonade, for garnish
1/2 English cucumber
Kosher salt and freshly ground black pepper
1 cup whole-fat Greek yogurt
4 ounces crumbled feta
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh mint
1 teaspoon honey
1 clove garlic, minced or pressed

Steps:

Whisk the pomegranate juice and cornstarch in a small saucepan. Add the sugar, honey and mustard and whisk to combine. Bring to a simmer over medium heat. Simmer until thickened to the consistency of barbecue sauce, 6 to 8 minutes. Season to taste. Let cool for 30 minutes. The glaze can be made ahead of time and stored in the fridge for up to 2 weeks.
Place the lamb chops in a large zipper-top bag. Pour half of the glaze into the bag and let the lamb marinate at room temperature for 1 hour. Reserve the remaining glaze to coat the lamb chops on the grill.
Preheat a grill or grill pan over medium-high heat and liberally oil the grates.
Take the chops out of the bag and place them on a paper towel-lined tray or plate to wipe off any excess marinade to ensure a nice crust. Season the chops with salt and pepper on both sides. Place the chops on the grill until charred in spots, 3 to 4 minutes. Flip, baste liberally with the glaze and grill for another 3 or 4 minutes or until the internal temperature hits 135 degrees F on a meat thermometer.
Baste the chops with the glaze again, then remove them from the grill. Coat one side in the chopped pistachios for an added crunch. Serve with a nice schmear of the feta tzatziki and garnish with some fresh mint.
Grate the cucumber on the large holes of a box grater and place in a fine-mesh strainer or piece of cheesecloth fitted over a bowl. Salt the cucumber and let sit for 10 minutes. Then squeeze out any excess moisture. Put the strained cucumber into a bowl. Add the yogurt, feta, lemon juice, mint, honey and garlic. Season to taste with salt and pepper.