This recipe is meant to be a romantic dinner for two!
½ rack of rib portion of lamb chops (1/2 pound) cut in half
12 cloves garlic minced (divided into 4)
1 package fresh mint (1 cup chopped)
1 tsp spicy brown mustard
¼ cup fresh bread crumbs (best from crusty end of baguette)
1 Tbsp olive oil (divided)
4 small red potatoes cubed
2 cups fresh green beans
¼ cup raspberry jam
1 Tbsp butter
1 Tbsp milk
1 tsp heavy cream
Preheat oven to broil setting and place oven rack in highest position. Lightly coat lamb chops with olive oil. In small bowl mix ½ the mint, ¼ of garlic, mustard, bread crumbs and 1/3 of olive oil and cover meaty portions of lamb chops. Place on broiler pan (I cover with tin foil misted in olive oil to avoil cleaning pan!). Set aside. Place in oven when green beans and potatoes have ~ 10 minutes remaining. Broil on each side for 5 minutes.
Raspberry Mint chutney
Place ½ mint, ¼ garlic and raspberry jam into small saucepan on med-low heat and cook until warm bubbling thick liquid has formed. Pour over lamb chop.
Boil in water until tender. Place in small pan with 1/3 olive oil and ¼ garlic. Sautee on med-low until crispy ~5 minutes.
Garlic mashed potatoes
Boil potatoes until tender on med-high. Remove from heat and drain water. Add butter, milk and cream and mash well.
Makes 2 servings
Serving size: 1/2 of recipe
651kcals, 19g protein, 44g fat (18g saturated, 22g monounsaturated, 4g polyunsaturated), 104mg cholesterol, 23g carbohydrate, 5g fiber, 313mg sodium (calculated via packaging info and USDA Nutrient Database: http://ndb.nal.usda.gov/). High in saturated fat and super indulgent! Enjoy in moderation.
Follow this meal with champagne (or italian soda) and chocolate covered strawberries for dessert! See recipe under desserts.