Valentine's Day Menu: Lamb Chops with Mint Sauce and Rosemary Baked Potatoes
Ingredients
- 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
Instructions
- 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.