This has a marinade, sauce, and side dish
Make sure to click in and gather all the ingredients.
Marinade Ingredients:
- 1/2 C red wine
- 1/4 C soy sauce
- 1 bay leaf
- 1 Tbls. olive oil
- 1 tsp. Worcestershire sauce
- 1/4 C chopped yellow onions
- 2 cloves garlic chopped
- 1 Tbls. chopped fresh rosemary
- 1/4 tsp. fresh ground black pepper
- Lamb chops 2-3 per person
Directions:
Mix all the ingredients and whisk, add lamb, marinate in the refrigerator for 2-3 hours.
Sauce Ingredients:
- 1 oz. dried porcini mushrooms
- 2 oz. pancetta, diced
- 1 Tbls. olive oil
- 1/2 C chopped yellow onions
- 2 tsp. garlic chopped
- 2 Tbls. chopped fresh basil
- 3/4 C red wine
- 1 C beef stock
- 1/4 tsp. dijon mustard
- 1 C chopped fresh plum tomatoes
- salt and pepper to taste
Directions:
Soak dried mushroom in very hot water until they are soft. Remove mushrooms and strain water out of them. Slice in thirds and reserve. Sauté pancetta in oil for 4-5 minutes, stirring often. Add onions, garlic, and basil and continue sautéing until onions are translucent. Add red wine and reserved mushrooms and simmer for 10 minutes until wine is reduced by half. Add stock, mustard, and tomatoes and continue simmering for 15 minutes until sauce is reduced to a consistency that coats the back of a wooden spoon. Season to taste.
Add oil to sauté pan. Sear lamb chops for a few minutes on each side or until medium rare. (Or cook lamb on the grill.)
Mashed Potatoes and Butternut Squash Ingredients:
- 2 1/2 lbs. russet potatoes, peeled, cubed
- 2 1/2 lbs. butternut squash, peeled, cubed
- 8 large garlic cloves
- 1 stick butter
- ground nutmeg, salt, and pepper
Directions:
Steam potatoes, squash, and garlic until tender. Add butter and mash until smooth. Season to taste with nutmeg, salt, and pepper.
Comments:
From Richard Jaffe who says, “this was the first meal I made for Kerri after we met while I was trying to impress her with my cooking skills!” I say it worked and I thank him for sharing this and helping to pass along the love of cooking to Zach who spent a lot of time in the kitchen with Rich and Kerri during our to Italy in June, 2003.