Upgrade your Sunday night with this “Grown Folks” classic: Seared Lamb Lollipops with a glossy Red Wine Reduction. 🥂 We’re pairing these perfectly seared chops with a velvety, Creamy Rigatoni that brings the soul of elegance right to your table.
If you’ve ever wondered why your lamb is tough or your wine sauce is too thin, I’m breaking down the professional techniques to get it right every single time.
Pair this meal with my Homemade Breadsticks for the ultimate feast: Link in Bio
While other recipes use complicated ingredients, FoodThought773 focuses on high-end results using accessible, quality components. No fluff, just flavor.
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INGREDIENTS
The Lamb Lollipops:
• 6-8 Lamb Rib Chops (French-cut “Lollipops”)
• 2 tbsp Olive Oil
• 1-2 sprigs Fresh Rosemary
• Salt and Cracked Black Pepper
The Red Wine Reduction:
• 1/2 cup Dry Red Wine (Cabernet Sauvignon or Merlot)
• 1/2 cup Beef Broth
• 1 tsp Balsamic Vinegar
• 1 tbsp Cold Butter (for the finish)
The Creamy Rigatoni:
• 1 lb Rigatoni Pasta
• 1 1/2 cup Heavy Cream
• 4 cloves Garlic minced
• 5 tbsp Salted Butter
• 1 cup Freshly Grated Parmesan Cheese
• 1 tbsp Olive Oil
• Salt, Pepper, and a pinch of Nutmeg
INSTRUCTIONS
1. Prepare the Pasta
• Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente.
• Important: Reserve 1/2 cup of starchy pasta water before draining.
2. Sear the Lamb
• Pat the lamb chops completely dry with paper towels. Season generously with salt, pepper
• Heat oil in a cast-iron skillet over high heat until it just begins to smoke.
• Place lamb in the skillet (don’t crowd the pan). Sear for 2–3 minutes per side for medium-rare.
• Remove lamb to a warm plate and let it rest for at least 5–8 minutes.
3. Craft the Reduction
• Using the same skillet (keep those brown bits!), pour in the red wine to deglaze. Scrape the bottom of the pan with a wooden spoon.
• Add beef broth and balsamic vinegar. Simmer over medium heat until the liquid reduces by half and thickens.
• Add Rosemary sprigs
• Turn off the heat and whisk in the cold butter until the sauce is glossy and smooth.
4. White Cream Rigatoni
• In a separate pan, add butter and garlic.
• Stir in heavy cream and simmer for 2 minutes. Add Parmesan and the pinch of nutmeg.
• Whisk in
• Toss in the cooked rigatoni and a splash of the reserved pasta water to make the sauce silky. Season to taste.
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