Ledson Winery and Vineyards

Ledson Winery & Vineyards

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Maple Glazed Lamb Lollipops with Organic Spring Mix Salad
paired with our Redwood Valley Carignane


For Lamb:
1 Frenched rack of lamb; 1/2 cup pure maple syrup 2oz brown sugar; salt & pepper

For Salad & Dressing:
1 box organic spring mix; 1 garlic clove, chopped
2 Tbsp Dijon mustard; 1/4 cup champagne vinegar
2 Tbsp fresh lemon juice; 2 Tbsp honey
1/2 tsp salt; 1/2 tsp freshly ground black pepper
1/2 cup extra virgin olive oil

Slice rack into individual pieces between each bone. Heat maple syrup in a saute pan and add brown sugar. When hot, whisk brown sugar into syrup until dissolved completely. Heat grill. Season lamb with salt and pepper on each side. Start your lamb on grill once it is hot. After you flip your lamb once, glaze the cooked side with syrup mix. Flip once more to glaze opposite side. Cook to your desired temperature, about 145 degrees for medium rare.
Salad & Dressing: Whisk together garlic, mustard, vinegar, lemon juice, honey, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Toss your Organic Spring mix with dressing.
For a stunning taste sensation, pair with the Redwood Valley Carignane. The full-bodied wine has rich blackberry, blueberry, plum and chocolate flavors that dance on the palate and perfectly complement the mouthwatering lamb.