Lamb Popsicles with Zinfandel Reduction Sauce

 Lamb Popsicles with Zinfandel Reduction Sauce

(serves 6-8)

INGREDIENTS

  • 2 Racks of Lamb Frenched
  • 1/2 Bottle Whitehall Lane Winery Zinfandel
  • ½ Jar Green Peppercorns
  • 1 Shallot; finely chopped
  • ½ Stick of Butter
  • 3 Sprigs fresh Thyme
  • 5 Cups chicken broth
  • 2 oz dried porcini mushrooms
  • 2 teaspoons balsamic vinegar
  • 1 Whole garlic peeled and chopped
  • Olive oil
  • Salt/pepper to taste

PREPARATION

First, make the reduction. Melt the butter in a large saucepan over medium-low heat. Add the diced shallot and cook until softened, about five minutes. Then, add half the bottle of Zinfandel (yes, half the bottle!), and the thyme sprigs, and bring to a boil over high heat. Watch for the boil, then reduce the heat to maintain a brisk simmer. Cook until the wine has reduced to the consistency of corn syrup, about 30 minutes.

At the same time, bring the chicken broth to a simmer in a small saucepan. Once it’s brought a simmer, turn off the heat, and add the package of porcini mushrooms. Here, you’re creating a mushroom-enriched stock that will add a nice earthy base to the sauce. Let the mushrooms soak for 15-20 minutes. with a straining or slotted spoon, lift the porcini to a small bowl. Strain the soaking liquid through a coffee filter, paper towel or cheesecloth to remove any dirt sediment that came from the porcini mushrooms. Save the stock — that’s what you’re going to use in the next step.

Add the enriched chicken stock and half of the porcini mushrooms (diced) to the wine reduction. Bring the sauce to a boil over high heat, then reduce to maintain a brisk simmer. Cook until it’s reduced, which is about 15 minutes. Strain again through a fine strainer, pressing on the solid mushrooms and shallots. Add salt and pepper to taste. The sauce can be refrigerated at this point and held for up to 2 days if you seal it carefully with plastic wrap.

Twenty minutes before plating your dinner, bring the sauce back to a low simmer, stir. Add a teaspoon or two of balsamic vinegar, and taste a few times. You’re done!

Prepare the Lamb Popsicles. Preheat oven to 350 Degrees F. Rub racks of lamb with salt and pepper mixture. In a cast-iron skillet over medium heat, heat oil and brown garlic cloves. Once the oil is hot sear all sides of racks until they have fully browned. Leave racks of lamb in cast iron skillet and put in the oven until the lamb reaches an internal temperature of 140 Degrees F. Slice lamb into one-piece popsicles. Place one or two popsicles on a plate depending on the number of people you have. Each rack should have 6-8 popsicles.

Drizzle Reduction sauce over popsicles and serve with Whitehall Lane Winery Zinfandel. Enjoy!

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