Lamb Lollipops with Red Wine Sauce and White Beans

Lamb lollipops served over white beans drizzled with red wine reduction sauce.

Lamb Lollipops with Red Wine Sauce and White Beans

A rich flavored red wine sauce surrounds creamy white beans topped with seared lamb lollipops. The combination of flavors come together in an astounding way. It's a surprisingly easy for such an elegant dish.

Course Main Course Lamb

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 703kcal

Author Lea Ann Brown

Ingredients

For The Red Wine Sauce
¼ cup extra virgin olive oil
2 shallots peeled and thin sliced
3 large cloves garlic peeled and thin sliced
2 tomatoes diced
1 Tablespoon fresh thyme leaves
1 teaspoon whole black peppercorns wrapped in a cheesecloth pouch and tied at the top
1 cup Red Wine
2 cups Water
3 teaspoons Veal Demi-glace concentrate I buy mine from Williams and Sonoma
½ teaspoon Kosher
For The Beans
½ cup Heavy Cream
28 ounces Cannellini Beans 2 cans, drained
12 ounces roasted red bell peppers Jarred or from olive bar. Drained and rough chopped.
14 ounces artichoke hearts canned or jarred, drained and quartered
¼ teaspoon dried tarragon or more to taste, be careful, tarragon carries a strong flavor
For The Lamb
2 tablespoons vegetable oil
12 Lamb Lollipops or 6 Lamb loin chops.
salt and pepper to taste

Instructions

Heat a medium saucepan over medium high heat and add the olive oil. Add shallots and garlic and cook until golden. Watch carefully and stir a few times so they don't burn. This should take less than 5 minutes.
Stir in the chopped tomatoes, thyme, peppercorns, red wine, water and concentrated veal demi-glace. Bring the mixture to a simmer and cook, covered for 30 minutes.
Remove the lid and simmer until reduced by half. This will take about another 30 minutes. Season with salt and pepper. Fsh out the peppercorns. Keep warm until ready to serve. Or store in the refrigerator and reheat when ready to serve.
For The Beans
Combine the heavy cream, tarragon and white beans in a small saute pan and heat over medium high heat until the cream begins to simmer. Gently stir in the red peppers and artichoke hearts and season with salt and pepper. Keep warm until lamb is cooked.
For The Lamb
Heat a large skillet over medium high heat. Add the vegetable oil. Once the oil is hot, add the lamb chops. Season lightly with salt and pepper. Cook 2 - 3 minutes without touching. Turn the chops and cook on the other side for another 2 - 3 minutes. Remove to a plate, tent loosely with foil and let rest for 5 minutes.
To serve: Spoon the white beans in the center of four plates and top each with two lamb lollipops or one lamb chops. Spoon the red wine sauce around the edge of the beans. A couple sprigs of fresh thyme will spruce it up even more.

Notes

Tips for Success:

- Pull the lamb lollipops out of the refrigerator about 30 minutes before cooking. Room temperature chops will cook more evenly.

- The amount of time needed for the lamb chops to cook will depend on the type of pan used.

- Use a digital meat thermometer to gauge the internal temperature of the lamb chops. We like medium rare, which should be cooked to 135 degrees. Once rested the internal temperature will rise to 145 degrees. I like this guide from The American Lamb Association as a resource for preparing the perfect lamb.
- Your reputable butcher case will more than likely display a rack of lamb that's been cleaned. Ask your butcher to cut individual lamb lollipops from this cut of meat.

Disclaimer: I am not a dietician nor a nutritionist, and any nutritional information shared in this recipe is an estimate. If calorie count and other nutritional values are important to you, I recommend running the ingredients through an online nutritional calculator as calories can vary depending on which brands were used.

Nutrition