by Gabriel Humffray
Planning on a romantic dinner for two?
We have a delectable menu suggestion that's bound to ignite the taste buds. Splurge first with our scrumptious herb-marinated lamb chops.
Add warmth and comfort with two favorite sides -- garlic mashed potatoes and melt-in-your mouth green beans.
Combine with an eye-catching fresh tomato salad and you'll have set the stage for the rest of the evening.
Saved room for dessert? Bring out that chocolate bit of goodness you bought on the way home...and maybe take turns feeding one another fresh strawberries!
The rest, however, is up to your imagination! Enjoy!
Lamb Chops with Rosemary and Mint
Prep time: 15 minutes | Total time: 1 1/4 hours hours | Yield: 2 servings
• 4 loin chops
• 1/4 cup red wine
• 2 tablespoons balsamic vinegar
• 2 tablespoons pepper or mint jelly
• 2 tablespoons chopped fresh rosemary (plus more for garnish)
• 1 tablespoon chopped fresh mint (plus more for garnish)
• Sea salt and fresh ground black pepper
In a small bowl, stir the wine, vinegar, jelly rosemary, and mint together. Set aside two tablespoon.
Place the lamb chops in a glass baking dish. Pour marinade over chops, turn to coat well. Cover and refrigerate. Turn often. Marinate one hour to overnight. Bring the lamb to room temperature before broiling.
Remove the chops and discard this marinade. Season to taste with salt and pepper. Grill four to five minutes per side, basting with the reserved marinade. Let rest for three minutes. Check the temperature with a meat thermometer (the USDA recommends lamb chops reach 145°).
Light the grill and prepare outside if the weather cooperates or pan fry should that be the concept that tickles your fancy today.
To pan fry, heat 1 tablespoon oil in heavy skillet over medium-high heat. Place the lamb in skillet. Sear four minutes or until browned. Turn chops and cook to desired doneness. Add the reserved marinade and simmer three minutes. Remove lamb to a serving plate. Drizzle the reduced marinade over lamb and serve.
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