Approachable and food-friendly, Woodbridge by Robert Mondavi wines are easy to pair and enjoy with a variety of food recipes and wine cocktails, like our Lamb Lollipops

You must be legal drinking age in your country to enter this site.
Please enter your date of birth below and press "Enter".

Are you years or older?


Verify age via Facebook

Woodbridge by Robert Mondavi supports the Century Councils fight against underage drinking and drunk driving. To learn more, visit their website at:

We will not share your information or post to your Facebook wall without your permission.

Please enjoy our wines responsibly. © 2019 Woodbridge by Robert Mondavi, Acampo, CA

Our Privacy Policy and Terms & Conditions have changed. By using this website, you agree to the Privacy Policy and Terms and Conditions of use.


Pomegranate Glazed Lamb Lollipops

Woodbridge Wines - Pomegranate Glazed Lamb Lollipops Recipe

Pairs well with Woodbridge by Robert Mondavi Cabernet Sauvignon
Serves 4, appetizer portions.


3 cups 100% pomegranate juice
1/2 cup panko bread crumbs
2 Tbsp finely chopped fresh sage or 3 teaspoons dried sage
3/4 teaspoons sea salt
1-1/2 Tbsp extra-virgin olive oil
1-1/2 teaspoons Dijon mustard
1 (6-8 bone) rack of lamb, Frenched


Preheat oven to 450F.

Heat the pomegranate juice in a small saucepan over medium-high heat until it comes to gentle boil. Reduce the heat to medium and simmer until the juice is reduced to 3/4 cup, and has the consistency of maple syrup. Cool to room temperature.

Toss the panko with sage and 1/4 teaspoons salt together on a rimmed baking sheet.

Drizzle 1-1/2 teaspoons of the olive oil over the mixture and rub it between your palms to incorporate into the breadcrumbs. Set aside. Rub the entire rack of lamb with the remaining 1/2 teaspoon salt. Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet on high heat. Place the rack of lamb rounded-side down in the pan and cook until browned (2-3 min). Turn over and brown for 2-3 minutes on the second side.

Transfer lamb to a cutting board. Using a pastry brush, dab the mustard all over the browned lamb. Press both sides of the lamb in the seasoned panko, making sure to cover the entire surface in an even layer of bread crumbs. Wrap a sheet of foil over the tips of the bones (so they don't burn) and place the rack back in the skillet, bone-side down.

Place the skillet in the oven and roast the lamb for 12 to 14 minutes for medium doneness. Let the lamb rest for 10 minutes before using a sharp knife to separate the rack into individual chops.

Arrange on a plate and drizzle with the pomegranate reduction.