Lamb Chops With Agrodolce Glaze, Walnuts, and Feta

Ingredients

For 4 servings

• •8 oz feta cheese
• •0.5 tasse whole milk yogurt
• •Juice of 1 medium lemon
• •Kosher salt and black pepper
• •8 lamb chops (about 1" thick)
• •0.25 tasse extra-virgin olive oil, plus more for the grill grates
• •Kosher salt and black pepper
• •2 c. à soupe unsalted butter
• •0.5 tasse honey
• •4 garlic cloves, minced
• •2 c. à soupe minced shallot
• •1 c. à café minced fresh ginger
• •0.5 tasse red wine vinegar
• •0.5 tasse white sugar
• •0.25 tasse Calabrian chile paste
• •0.5 tasse walnuts, crushed or roughly chopped

Method

1. 1.Whipped Feta
2. 2.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.
3. 3.Lamb Chops
4. 4.Preheat a grill or grill pan to medium-high heat.
5. 5.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.
6. 6.Make the Glaze
7. 7.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.
8. 8.Cook the Lamb
9. 9.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.
10. 10.To Finish
11. 11.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.