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

serves 2

4 lamb loin chops

2 sprigs of rosemary, stems stripped and leaves chopped coarsely

3 cloves garlic, minced

olive oil

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

black pepper

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.