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    You are in: Home / Recipes / Bitter Chocolate Lamb Cutlets With Sauteed Spinach Recipe
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    Bitter Chocolate Lamb Cutlets With Sauteed Spinach

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    • on February 18, 2007

      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.

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    Nutritional Facts for Bitter Chocolate Lamb Cutlets With Sauteed Spinach

    Serving Size: 1 (609 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 367.3
    Calories from Fat 195
    Total Fat 21.7 g
    Saturated Fat 13.1 g
    Cholesterol 53.4 mg
    Sodium 378.8 mg
    Total Carbohydrate 24.8 g
    Dietary Fiber 10.5 g
    Sugars 5.0 g
    Protein 13.7 g

    The following items or measurements are not included:

    lamb cutlets



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