Valentine's Day Menu: Lamb Chops with Mint Sauce and Rosemary Baked Potatoes
- 3-4 lamb chops per person
- bunch mint
- Champagne wine fresh
- EVOO Castillo de Canena Reserva Familiar Arbequnino - EVOO Castillo de Canena Reserva Familiar Picual
- Potatoes of excellent quality (if they are new, even better)
- Rosemary fresh
Wash, peel the potatoes and cut them into slices.
Bake in the oven with Castillo de Canena Reserva Familiar Picual extra virgin olive oil, rosemary leaves and a pinch of salt for approximately 20 minutes.
We wait until the potatoes are ready to prepare the rest of the dish.
While the chops are sautéing, we prepare the sauce with chopped mint, Champagne vinegar and Castillo de Canena Reserva Familiar Arbequino.
Serve the sautéed chops drizzled with the mint sauce and the hot potatoes on the side.