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lamb pops recipe
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5 from 1 vote

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 minutes
Cook Time20 minutes
Marinating Time4 hours
Course: Main Course
Cuisine: American
Keyword: gluten-free main dishes, lamb chops, lamb recipe, meat recipes
Servings: 6 servings
Calories: 101kcal
Author: G-Free Foodie team

Ingredients

For the lamb:

  • 3-4 cloves fresh garlic
  • ¼ cup turbinado sugar
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon each salt and pepper
  • Olive oil
  • 1 rack of lamb, bones frenched

For the sauce:

  • ½ cup fig jam
  • ½ cup chicken or vegetable stock
  • 3 tablespoons Port 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.

Nutrition

Calories: 101kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 86mg | Potassium: 35mg | Fiber: 1g | Sugar: 18g | Vitamin A: 154IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg