Candied Lamb Chops are one of my favorite appetizers — everyone loves “lamb lollipops,” especially when they’re served with a fig-port reduction sauce. I like to present single chops on a platter drizzled with the sauce for appetizers or buffets, or two chops over pilaf for an elegant plated dinner.
Wondering how to roast lamb chops in the oven?
These candied lamb pops roast quickly in the oven, making this the easiest method to cook lamb chops well.
If you’re new to roasting lamb, a simple step-by-step oven method takes the guesswork out of it. Once you try this approach, you may find you prefer it every time.
Origin of this lamb pop recipe
In 2014 I spent a lot of time working with the talented team at The Painted Table Catering Co. Even though I’ve moved on to new projects, I still consider myself part of that crew. Catering is hectic and unpredictable, but it’s also where I learned a great deal about flavor pairing and creative problem solving.
Rod and Jeromie — the owners — taught me many lessons about flavors and presentation. Their version of this dish included several sauces and a lavender rub; I won’t share their proprietary tricks, but this is my take on the lamb lollipops that I fell in love with during my time there. This recipe always brings back memories of their kitchen and generosity.
There’s a short video to demonstrate technique so you can see the method in action, just as they showed me.
XOXOXO —
KC
PS: I often use fig jam for the sauce; choose a quality preserve for the best flavor.
Candied Lamb Lollipops With Fig-Port Reduction Sauce
G-Free Foodie
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Ingredients
For the lamb:
- 3-4 cloves fresh garlic
- ¼ 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:
- ½ cup fig jam
- ½ cup chicken or vegetable stock
- 3 tablespoons Port wine
Instructions
To marinate the lamb:
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Combine the garlic, turbinado sugar, parsley, rosemary, salt and pepper in a blender or food processor. Pulse while adding enough olive oil to form a spreadable paste. Rub this paste over the rack of lamb and refrigerate to marinate for at least 4 hours; 24 hours yields deeper flavor.
To prepare the lamb lollipops:
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Preheat the oven to 400°F (200°C).
Place the marinated rack of lamb on a parchment-lined sheet pan and roast for about 12–15 minutes for medium-rare, depending on thickness. Remove from the oven and let rest for 10 minutes before carving into individual chops.
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While the lamb cooks, combine the fig jam, stock, and Port in a small saucepan over medium heat. Stir to combine and simmer until reduced by about half, roughly 8–12 minutes, until slightly syrupy.
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Serve the carved lamb chops with the fig-port reduction spooned or drizzled over the top. Enjoy warm.
Video
Notes
Nutrition
Love lamb? Try Meat Dolma next
These Armenian meat dolma (stuffed grape leaves) are a family favorite and scale nicely for a meal at home or for feeding a crowd.
If you enjoy lamb, this recipe is another one worth trying.