Recipe courtesy of Samone Lett

Lamb Wontons with Port Wine Reduction Sauce

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  • Level: Advanced
  • Total: 1 hr 30 min
  • Active: 1 hr 30 min
  • Yield: 6 to 8 servings
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1/2 cup olive oil

1/2 cup fresh basil leaves, plus more for the basil butter

1 teaspoon dried oregano 

1 teaspoon dried thyme 

2 cloves garlic 

Kosher salt and freshly ground black pepper

One 1 1/2-pound rack of lamb, frenched 

1/2 cup port wine 

1/4 cup demi-glace 

Vegetable oil, for searing and frying

1 stick butter

Wonton wrappers 

Purple kale, for garnish


  1. Place the olive oil, basil, oregano, thyme, garlic and a pinch each of salt and pepper in a blender. Blend until the garlic and herbs are well minced.
  2. Rub the lamb with the herb paste and let sit while you make the port wine sauce.
  3. Combine the port wine and demi-glace in a small saucepan and simmer until thickened.
  4. Slick a large frying pan with oil and heat over medium-high heat. Place the lamb in the pan and cook for 3 to 4 minutes on each side. Transfer to a carving board and let rest.
  5. Pour the oil from the frying pan into the blender along with some basil and butter; blend to a puree. Set the basil butter aside.
  6. Cut the lamb into small cubes.
  7. Make the wontons: To each wonton wrapper, add some port wine sauce followed by 2 or 3 pieces of lamb and some basil butter. Moisten the edges of the wrapper with water. Gather the wrapper to enclose the filling; pinch to seal.
  8. Deep-fry the wontons until golden brown.
  9. Serve the wontons, three to a plate, on a bed of chopped purple kale. Drizzle with additional port wine sauce and basil butter. 
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