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lamb pops recipe
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Candied Lamb Pops With Fig-Port Reduction Sauce

Serve these candied lamb pops 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 mins
Cook Time20 mins
Marinating Time4 hrs
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


  • For the lamb:
  • 3-4 cloves fresh garlic
  • 1/4 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:
  • 1/2 cup fig jam
  • 1/2 cup GF chicken or vegetable stock
  • 3 tablespoons Port wine


  • 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).
  • Preheat your oven to 400 degrees. 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.



Serve two chops over pilaf as a meal, or single chops on a platter as an appetizer.


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