Valentine's Preparations

We have some nice wine that we want to have for Valentine's day so my job is to come up with a dinner menu.  What to have...what to have. We love rack of lamb, which will go nicely with a hearty red.  So, today I decided to slip it into a marinade. It is a little early to do this step, but since Valentine's day is a weekday it's just going to have to do.  I'll figure out the rest of dinner Monday night.

Here is the marinade recipe - adapted from an old Food & Wine recipe.

Port-Marinated Rack of Lamb

Ingredients

• 1/4 cup olive oil
• 1/4 cup ruby port
• 1/4 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 1/4 cup whole-grain mustard
• 2 Tablespoons fresh rosemary, chopped
• 1 Tablespoon coarsely ground black pepper
• 1 1/2 teaspoons coarsely ground fennel seeds
• 1 teaspoon mace, freshly ground if possible
• 1 Tablespoon shallots, minced
• 2 racks of lamb, chine bones removed and frenched
• Kosher salt & freshly ground pepper

Preparation

In a large glass baking dish, combine all ingredients except the lamb and  kosher salt and last bit of freshly ground black pepper.  Add the lamb and turn to coat.  Let stand at room temperature for 40 minutes.  You can leave it in the marinade and refrigerate if you want to make this ahead.  Bring marinated meat to room temperature before proceeding.

Meanwhile, light a grill or preheat the oven to 375 degrees.  Drain the lamb and scrape off the marinade.  Season the racks with kosher salt and pepper.  Grill over a medium-hot fire for 10 to 15 minutes, turning often, until an instant-read thermometer registers 130 degrees for medium rare.  Alternatively, heat a large, ovenproof skillet and sear the lamb over moderately high heat until browned on both sides, 5 to 6 minutes total.  Transfer the skillet to the oven and roast the lamb for 12 minutes for medium rare.

Transfer the lamb to a cutting board and let rest for 5 minutes.  Cut the lamb between the bones into chops, arrange 3-4 chops on each plate and serve.

I think I might start this feast with roasted heads of garlic and crusty bread.  Mmmm.  Happy Valentine's Day!