Candied Lamb Lollipops With Fig-Port Reduction Sauce
Serve these candied lamb lollipops for a scrumptious appetizer, or over rice for your new favorite dinner. The sweetness of the figs in the sauce is beyond delicious. Trust us.
Prep Time25 minutesmins
Cook Time20 minutesmins
Marinating Time4 hourshrs
Course: Main Course
Cuisine: American
Keyword: gluten-free main dishes, lamb chops, lamb recipe, meat recipes
Servings: 6servings
Calories: 101kcal
Author: G-Free Foodie team
Ingredients
For the lamb:
3-4clovesfresh garlic
¼cupturbinado sugar
2tablespoonsfresh parsley, chopped
2tablespoonsfresh rosemary, chopped
1teaspooneach salt and pepper
Olive oil
1rack of lamb, bones frenched
For the sauce:
½cupfig jam
½cupchicken or vegetable stock
3tablespoonsPort wine
Instructions
To marinate the lamb:
Place the first 5 ingredients together in a blender or food processor and pulse with olive oil until a paste forms. Coat the lamb with the paste, and allow to marinate in the refrigerator for at least 4 hours (24 is best).
To prepare the lamb lollipops:
Preheat your oven to 400 degrees F. Place the lamb rack on a parchment-lined sheet pan, and bake for 12-15 minutes for medium-rare. Remove from the oven and allow to rest for 10 minutes before carving.
While the meat is cooking, add all of the sauce ingredients to a saucepan over medium heat, and stir to combine. Simmer to reduce by half, about 8-12 minutes.
Serve lamb chops with sauce drizzled over the top and enjoy.
Video
Notes
Serve two chops over pilaf as a meal, or single chops on a platter as an appetizer.