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.
Course: Main Course
Keyword: gluten-free main dishes, lamb chops, lamb recipe, meat recipes
Author: G-Free Foodie team
For the lamb:
2tablespoonsfresh parsley, chopped
2tablespoonsfresh rosemary, chopped
1teaspooneach salt and pepper
1rack of lamb, bones frenched
For the sauce:
1/2cupGF chicken or vegetable stock
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.