Our Valentine's day was great... we didn't do anything out of the ordinary but we did have a great meal.
Halfway through the meal, my husband (who knows me well) said, hey! Take a picture for your blog, this dinner is so good!
So that I did.
(We did light some candles - it was like we were at a restaurant, but we had Char at our feet)
I got the core ingredients from this recipe on Food Network, but I have to say we barely followed it. Matt worked his magic and our dinner turned out so good! I asked him to help me write out how he cooked the meal... here it is:
Lamb with Potatoes & Veggies
1/2 cup red wine
1/4 cup olive oil
2 tablespoons of Dijon mustard
5 garlic cloves, chopped (we use our garlic press)
Fresh Herbs: mint, thyme, rosemary
Salt & Pepper
6 small lamb chops
baby red potatoes (as many or as little as you want)
Emeril's Essance Seasoning
Veggies of your choice
Mix all the marinade ingredients in a bowl. Place the mixture in a baggie or Corningware with lamb chops. Marinade for 6-24 hours. (We did just 6 hours and it turned out great).
Next, chop potatoes into quarters and boil them until they are soft but not mushy. Drain the potatoes and mix with olive oil, rosemary, garlic salt and Emeril's "Essence" seasoning.
In the bottom of your Corningware place your veggies. We did green beans and carrots. On top of those, place your lamb chops. Place the potatoes around the lamb chops, filling on all the gaps. Then place all the marinade in the Corningware.
Bake at 350 for 40 minutes.
6 hours ago