Jeff Mauro makes his Pomegranate Glazed Lamb Lollipops with Feta Tzatziki, as seen on The Kitchen, season 30.
Recipe courtesy of Jeff Mauro

Pomegranate Glazed Lamb Lollipops with Feta Tzatziki

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  • Level: Easy
  • Total: 2 hr (includes cooling and marinating times)
  • Active: 30 min
  • Yield: 2 to 3 servings


Feta Tzatziki:


  1. 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.
  2. 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.
  3. Preheat a grill or grill pan over medium-high heat and liberally oil the grates.
  4. 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.
  5. 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.

Feta Tzatziki:

Yield: 1 1/2 cups
  1. 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.

Cook’s Note

The Feta Tzatziki can be stored in an airtight container in the refrigerator for up to 3 days.