This Lamb Lollipops with port wine reduction recipe is a refined and delicious way to start your meal.
Difficulty: Beginner Preparation Time: 10min
Yields: 8 Pieces Total Time: 40min
For the Lamb:
1 Rack of Lamb trimmed and Frenched room temperature
1 Tbsp Canola Oil
Freshly Ground Pepper
For the Sauce:
2 Cups of Port Wine (pick a late bottle vintage of possible)
20 Whole Peppercorns
1/3 Cup Sugar
FOR THE SAUCE
In a small saucepan over medium high heat add the port wine, peppercorns, sugar and a pinch of salt. Bring to a boil stirring occasionally. As soon as the sauce comes to a boil reduce the heat to low let sauce reduce by two thirds, until syrupy, stirring occasionally. Remove from heat.
FOR THE LAMB
Preheat the oven to 500F. Place oven rack on the 2nd highest position. Season the lamb generously on all sides with salt and freshly ground black pepper. Place a 10” skillet (I recommend the use of a stainless steel pan with a metal handle as we are going to be putting the pan in the oven to let the lamb finish cooking and I’m not a huge fan of using a non stick pan for that purpose) over a high heat-add the oil. Once the oil is hot, shimmering and just about to smoke, add the rack to the pan fat side down. Let the rack to for 3-4 minutes or until golden brown. Using a pair of tongs flip the rack over a place the pan in the oven.. Let the rack roast in the oven for 7-8 minutes for medium rare. Using a cloth side towel (the handle on the pan will be screaming hot) remove the pan from the oven, Transfer the rack to a cutting board to rest for 5 minutes. Cut rack into single or double cuts and serve with the sauce.
I recommend buying a late bottled vintage port as it will keep better after opening!