This recipe allows for elegant and simple presentation. The combination of chocolate, red wine and lemon juice offsets the delicate flavour of the lamb quite well.
- Marinate lamb cutlets in salt, pepper and extra virgin olive for 45 minutes prior to cooking.
- Heat heavy based saucepan with butter until very hot.
- Add lamb cutlets and cook 45 second each side. Remove and rest in warm place.
- Pour excess oil out of pan and deglaze with lemon juice. Add red wine and finely chopped garlic and rosemary. Reduce for 7 minutes.
- Sautee spinach in butter and garlic. Blanch asparagus.
- After the wine has reduced add finely chopped chocolate and thicken. Pour through a fine sieve to remove rosemary and garlic from sauce.
- Plate spinach, then asparagus on top and crown cutlets around. Drizzle sauce over cutlets.
- Serve and enjoy!
This whacky combination of ingredients was just what I was looking for, for Valentine's Day 2007. I did make a few alterations - First, I reduced the red wine for two or three hours, to get the richest flavour from it, and I didn't use any garlic in the sauce. Also, I sauteed the spinach in ginger, rather than garlic, and rather than rubbing the lamb with salt and pepper, I fried it in the juices that were left over from the spinach. Overall, it was a very nice, well balanced dish. The sauce was very dry, and, while it provided a nice contrast to the moistness of the lamb, it was still a little too dry for my palette. I think if I make this again, I might add a little cream to the sauce, to make it a bit smoother. Finally, to anyone looking for a good wine to serve with this dish, I highly recommend D'Arenberg Grenache Shiraz. It has a nice deep fruity flavour, with subtle hints of spices like cloves and cinnamon, which compliment the red wine chocolate sauce very nicely.