Provided by Food Network
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- 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.
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