Recipe courtesy of Samone Lett
Lamb Wontons with Port Wine Reduction Sauce
- Level: Advanced
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 481
- Total Fat
- 48
- Saturated Fat
- 19
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 78
- Sodium
- 306
- Total: 1 hr 30 min
- Active: 1 hr 30 min
Ingredients
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
Directions
- 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.
- Rub the lamb with the herb paste and let sit while you make the port wine sauce.
- Combine the port wine and demi-glace in a small saucepan and simmer until thickened.
- 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.
- 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.
- Cut the lamb into small cubes.
- 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.
- Deep-fry the wontons until golden brown.
- Serve the wontons, three to a plate, on a bed of chopped purple kale. Drizzle with additional port wine sauce and basil butter.