KC the G-Free Foodie shows you how to make Candied Lamb Pops with a Fig-Port Reduction from her days at The Painted Table Catering Co.! Get the full Gluten Free recipe: http://www.gfreefoodie.com/recipes/detail/1288/
Candied Lamb Pops with Fig-Port Reduction Recipe –
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
Directions:
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.
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