Bitter Chocolate Lamb Cutlets With Sauteed Spinach

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.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 8  frenched lamb cutlets
• 6  garlic cloves
• 3  sprigs rosemary
• 500  g spinach
• 8  stalks asparagus
• 50  g butter
• 1  glass red wine
• 1⁄2  lemon, juice of
•  80% cocoa chocolate
•  salt and pepper

Directions

1. Marinate lamb cutlets in salt, pepper and extra virgin olive for 45 minutes prior to cooking.
2. Heat heavy based saucepan with butter until very hot.
3. Add lamb cutlets and cook 45 second each side. Remove and rest in warm place.
4. Pour excess oil out of pan and deglaze with lemon juice. Add red wine and finely chopped garlic and rosemary. Reduce for 7 minutes.
5. Sautee spinach in butter and garlic. Blanch asparagus.
6. After the wine has reduced add finely chopped chocolate and thicken. Pour through a fine sieve to remove rosemary and garlic from sauce.
7. Plate spinach, then asparagus on top and crown cutlets around. Drizzle sauce over cutlets.
8. Serve and enjoy!