For Valentine’s Day, 2010, I made rosemary lamb loin chops with red wine sauce, wilted baby spinach and whipped potatoes. The link to the recipe for my whipped potatoes is here.
For the spinach, I just heated a tablespoon of olive oil in a saute pan over medium heat and added 3 large handfuls of baby spinach. I cooked them until wilted.
See below for my simple red wine sauce recipe.
Rosemary Lamb Loin Chops Recipe
4 lamb loin chops
2 sprigs of rosemary, stems stripped and leaves chopped coarsely
3 cloves garlic, minced
sea salt and black pepper
Marinate the lamb loin chops in a ziploc freezer bag with the rosemary, garlic and a drizzle of olive oil in the refrigerator over night. Bring to room temperature before cooking. Sprinkle salt and pepper on one side. Drizzle some olive oil into a saute pan over medium heat. Once the pan is hot, lay the seasoned side of the meat into the pan. Cook for 4 minutes (depending on the thickness of the lamb loin chops, this should give you a medium doneness). Sprinkle the now top side of the meat with salt and pepper and turn the meat over. Cook for 4 more minutes and set aside, gently covered with an aluminum foil tent, until ready to serve.
Red Wine Sauce Recipe
1 cup beef broth
2/3 cup red wine (I used merlot)
2 tsp all purpose flour
1 or 2 dashes worcestershire sauce
1 dash soy sauce
In a saucepan, bring red wine to a simmer over medium heat. Whisk in the flour. Add the broth and continue to simmer for 5 to 10 minutes, whisking frequently until desired thickness achieved. Add worcestershire, soy sauce, and pepper to taste.