Valentine's Dinner At Home: Part Two

Valentine's Dinner at Home is a 3 part content series that focuses on romantic date night meal plan recipes by Kasey Bell. Kasey believes that date nights at home are not only more economical but can also be more personal and romantic.

Lamb rubbed with Rosemary Mint Salt, Roasted Asparagus, and Berries with Chocolate Fondue

Serves 2

Lamb rubbed with Rosemary Mint Salt

1/2 rack of lamb

2 tbl fresh mint, chopped

2 tbl cup fresh rosemary, chopped

3 tbl kosher salt

1/4 cup red wine(preferably cabernet)

Roasted Asparagus

1 bunch of asparagus,

woody ends chopped off

1 tsp lemon juice

1 tbl olive oil salt and pepper to taste

Berries with Chocolate Fondue

1-2 cups of fresh berries(such as strawberries, raspberries, and blackberries)

1 cup chocolate chips

2 tbl canola oil

Preheat oven to 375 degrees fahrenheit. Combine asparagus, lemon juice, olive oil, salt, and pepper in a baking dish, place the dish in the oven and roast the asparagus for 20 minutes.  

Using a mortar and pestle* crush the fresh mint, rosemary and kosher salt and rub mixture over lamb. Sear lamb in an oven safe skillet on high heat, about 3 minutes per side.  

Transfer skillet to the oven and bake 10 minutes for medium-rare. Transfer lamb to a board and cover with foil, allow to rest for 5 minutes while you make the glaze.

Pour wine into the skillet over medium heat, using a wooden spoon scrape up the brown bits from the bottom of the pan and allow wine to thicken to a syrupy consistency.

Slice the lamb between the ribs into chops, pour the wine glaze over it and serve alongside the asparagus.

For dessert, heat the chocolate chips and canola oil in a sauce pan over medium low heat, stir until the chocolate is melted(a few minutes). Pour into a bowl and serve with the berries for dipping.

*Tip: If you don't have a mortar and pestle, you can use a spice jar as the pestle and a bowl for the mortar. You don't have to buy specialized cooking equipment if you know how to improvise and be thrifty!