I’m back with another one of MD’s super delicious meals that would make for a very impressive dinner for your Valentine.
MD had been dying to make a red wine reduction for awhile and finally did for the first time for our Valentine's Day dinner last year. He served it over lamb chops with Gorgonzola mashed red mashed potatoes and shelled English peas.
He has since made this meal several more times, including a few dinner parties. The recipe below is for two, but can be easily doubled or tripled.
This dish requires a little more time, but the end result is so worth the extra love you put in. I mention in the instructions that there is a half-way point in the reduction where you can stop and finish the next day if you wanted to divide your time up a little.
Don’t be intimated. I insist you try this soon! It'll knock your sweetie's argyles off.
Grubby 3G iPhone photo. 2011
Red Wine Reduction
1 medium onion, finely diced
2 stalks of celery, finely diced
1 large carrot, finely diced
3 cloves garlic, minced
1 shallot, minced (optional)
1 cup mushrooms, finely diced
1 quart of beef stock
One bottle of red wine
Two pads of butter
Begin by sautéing the diced onions, carrots, celery, and shallots for 3 minutes. Add minced garlic and diced mushrooms. Cook for 3 more minutes. Add beef stock and entire bottle of wine. Simmer ingredients together until the liquid cooks down to half the amount you started with. This can take up to an hour. Strain out the liquids with a fine strainer to separate the vegetables from the liquid. Discard the veggies and return the liquid to the pot. — At this point the liquid can be refrigerated or set aside until you are 15 minutes away from plating your food.— Bring liquid to a simmer and cook until you have half the amount you started with. Usually takes 15+ minutes, but keep an eye on it. When the liquid has reduced to its final consistency (a bit thick but still runny) add the two pads of butter and gently stir together. The reduction is ready as soon as the butter is combined.
4 small lamb chops (2 per person)
Freshly ground black pepper
1. Preheat a grill or cast-iron grill pan over high heat.
2. Rub the lamb chops with salt and pepper on both sides.
3. Grill on each side for 2 to 3 minutes. If using a grill pan, grill one side for 2 minutes to sear, then turn over the chops and place the pan in the oven for 5 to 6 minutes. Remove from the grill or oven and allow to sit 5 minutes before serving.
Plate lamb chops and cover liberally with the red wine reduction.