Lollipop Lamb in Red Wine Port
Posted on April 5, 2012
Lollipop Lamb is one of my favorite dishes to make. It tastes amazing when paired with a red wine port sauce.
The one thing that I don’t like with lamb is mint. I know many people and many recipes call in the mint but I can’t take it. Instead I go for garlic, rosemary and flat leaf parsley seasoned with sea salt and ground pepper.
This is a really good recipe for Lollipop lamb and when placed on a serving dish that is laced with a Red Wine Port sauce – oh the joy of dinner!
Lollipop Lamb in Red Wine Port Reduction
2 1 1/4-pound racks of lamb, fat trimmed (Ask the butcher to French them for you).
2 Tablespoons of Olive oil
2 teaspoons of Fresh rosemary, minced
2 teaspoons of Fresh garlic, mashed
1 cup Flat Leaf Parsley minced (1/2 cup for garnish)
Sea Salt season to taste
Freshly cracked black pepper to taste
Red Wine Port Sauce
1 1/2 cups dry red wine
3/4 cup tawny Port
9 tablespoons butter, cut into pieces
1. Take your lamb chops and pat them dry.
2. Next season them with salt and pepper.
3. Drizzle them with Olive Oil.
4. Sprinkle with fresh mashed garlic, parsley (reserve 1/2 cup for garnish), and rosemary.
5. In a frying pan cover with olive oil and heat up on medium-high.
6. After the pan is hot (about 2 minutes) sear each lamb rib for about 3 to 4 minutes on each side so that you form a nice brown crust.
7. In a baking dish lay out the lamb chops and depending on how pink you want your lamb finish it off in the oven for about 5 minutes.
Note: If you like your lamb on the rare side omit this baking part.
To make the red wine port sauce
8. Boil wine and port in large saucepan until reduced to about 1/3 cup (around 25 minutes).
9. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.
10. On a serving plate spoon the red wine port sauce on the bottom of the plate.
11. Assemble your lollipop lamb on top and sprinkle with fresh chopped parsley around the plate.
12. Your ready to serve!
Note: As I side for this dish I like to baked sweet potatoes with sea salt and olive oil.